You can’t get the texture and color of a real “pastrami” without the curing step, where the meat is soaked in a brine, before being spiced/smoked, but you can get pretty close to the flavor, using the spice rub seen herein.
I’ve backed down the black pepper and mustard, but as with all spice amounts, that’s really up to you. If you simply put salt and pepper on a flank steak, and grill it properly, you’ll have something delicious to eat, so keep that in mind as you rub your meat.
I ate mine fresh, but if you let it cool, slice it thin, and warm it up in a pan with a little splash of water, and a tiny pinch of sugar, you’ll have something even more pastrami-like. I really hope you give this a try soon. Enjoy!
SPECIAL NOTE: I let my meat warm to room temp before grilling, so the inside reaches my desired temp a little quicker, and before the outside spice rub gets too black. Conversely, when grilling a steak, and there's nothing to burn on the surface, I generally like the meat cold, so the outside has plenty of time to sear, before the meat inside is done.
SPECIAL NOTE: I let my meat warm to room temp before grilling, so the inside reaches my desired temp a little quicker, and before the outside spice rub gets too black. Conversely, when grilling a steak, and there's nothing to burn on the surface, I generally like the meat cold, so the outside has plenty of time to sear, before the meat inside is done.
Ingredients for 4 large portions:
1 trimmed beef flank steak (usually 1.5 to 1.75 pounds)
2 tsp vegetable oil
1 tbsp freshly ground black pepper
1 tbsp ground coriander
1 tbsp kosher salt
2 tsp paprika
1/2 tsp dry mustard
- For best results, cook to a medium. I pulled at about 135 F. internal temp, which will rise to about 140 F. as it rests.
- For best results, cook to a medium. I pulled at about 135 F. internal temp, which will rise to about 140 F. as it rests.
-Serve with slightly sweetened mustard and rye bread
Grilled Beef Flank Steak “Pastrami” – Backyard Deli
4/
5
Oleh
soni agus
