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Dry Rubbed Grilled Steak
Add flair to your steak with this recipe by Texas Hot Chef Brian Luscher.

Prep: 5 minutes
Cook: 20 minutes
Servings: Serves 4

2 lbs. beef flank steak

6 Tbsp. blackening spice, such as Paul Prudhomme's

-- salt and pepper, to taste

	Evenly rub spices into beef.
	Grill or broil to an internal temperature of 125ºF.
	Remove immediately and place on plate. Allow to rest approximately ten minutes before slicing.
	Slice thinly, across the grain.

Can be used in a variety of ways such as fajitas or on a salad, etc.

Recipes and Cooking Data Courtesy of the Texas Beef Council