A few years ago I took a friend to spend some time in San Diego to see the sights and visit with my family. After a few day of me taking him to some of my favorite eating spots, he asked we could go get a hamburger…
Me: “Why? Don’t you like the food at all of these great places?”
Him: “I’m just getting a little tired of Mexican food”.
I had to think about it for a second and then realized that he was from the northwest…
Me: “Oh, sorry. We just call that food!”
So, some of the “food” that I’ll be grilling up for Father’s Day is this juicy flank steak that has been rubbed with a garlic dry rub, grilled scallions, Borracho Beans, and warm tortillas — Happy Father’s Day!
- 2½ pounds flank steak, trimmed
- 2 Tablespoons Garlic Dry Rub (recipe follows)
- 2 bunches scallions, trimmed
- Olive oil
- Pat the steak dry. Season with Garlic Dry Rub and let 'cure' on the counter and come to room temperature for 30 to 45 minutes.
- Preheat grill for direct cooking over high heat; if you have multiple burners, set and are to medium low for the scallions. Otherwise grill the scallions while the steak reposes after cooking. As always, brush and oil grates before cooking.
- Place steak on hot grill at a 45° angle to the grates. Cook for about 4 minutes per side for medium rare. Allow the steak to rest (repose) for 7 or 8 minutes before slicing.
- Toss the scallions with a little olive oil before grilling. Watch them closely because they go from raw to charred pretty quickly.
- Once the steak has rested, thinly slice across the grain of the meat with your knife tilted at an angle to give you nice wide slices. Serve with warmed tortillas and Borracho Beans.
- ½ cup kosher salt
- 3 Tablespoons garlic powder
- 2 Tablespoons Mexican oregano, crushed very fine
- 2 tablespoon ground cumin
- 1 Tablespoon ground black pepper
- 1½ teaspoons ground allspice
- ½ teaspoon ground cloves
- Mix. Store. Use.
Cheers and Happy Fathers Day!