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1
For the rub: In a small bowl, stir together the rub ingredients, making sure to smooth out any brown sugar nuggets.
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2
Then, pour half the mixture over 1 side of the flank steak and massage into the meat.
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3
Turn the steak over and pour the other half over the meat and massage in.
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4
Set aside on the counter up to 2 hours to marinate.
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5
You could also marinate the meat overnight in the fridge.
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6
For the compote: Heat the olive oil in a very large skillet over medium heat.
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7
Once the oil is shimmering (not smoking), add the onions, a pinch of salt, and stir to coat with oil.
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8
Cover and reduce the heat to low.
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9
Cook, stirring occasionally, until the onions turn a deep caramel color, about 45 minutes.
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10
Warm your grill or grill pan over medium heat.
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11
When the onions are caramelized, add the dates, vinegar, and water.
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12
Stir and cook, covered, for another 15 minutes.
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13
Fold a paper towel in 4, pour a little vegetable or canola oil onto it, and wipe down your grill pan.
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14
Once the grill pan is nice and hot (oil lightly smoking), throw your rubbed-down meat on.
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15
It should sizzle upon contact - if it doesn't, your pan wasn't hot enough.
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16
This is how you ensure a nice crust on the steak!
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17
After 5 minutes on 1 side, flip the steak over, and cook another 4 to 5.
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18
Check the temperature; I like my flank steak done medium-rare, so I pull it off as soon as the thermometer register 125 degrees F. Pull onto a chopping board, and tent with foil; allow your meat to rest for 5 minutes.
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19
Slice the steak thinly against the grain on the bias; if you don't, your precious steak won't be incredibly tender and deeply unsatisfying!
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20
Serve with a dollop of onion compote on top.
