Evgeni and Nadia Petrovi’s interpretation of an old German recipe
It takes engineers’ approach to make a though peace of meat to a tender juicy steak. Three points: marinate ahead of time,
do not overcook, slice it right.
2 -3 lb flank steak
2 tbs brown sugar
2 tbs paprika
1 tbs (or less) cayenne pepper
1 tbs mustard powder
1 tbs garlic powder
1 ts onion powder
1 ts black pepper
2 ts dry basil
salt to taste
Mix the spices in a small bowl. Rub the flank steak thoroughly from all sides. Cover and refrigerate over night (for I0-12 hours). Keep at room temperature for 30 minutes before cooking. Barbecue on a strong grill for about 8 minutes on each side for medium. Let sit for five minutes. Get your sharpest knife – cut into thin slices (up to 1/2- inch) “across the grain”perpendicular to the long muscle strands.