Grilled Flank Steak "Pastrami" – a delicious recipe with freshly ground black pepper, ground coriander, kosher salt, paprika, dry mustard, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine ground black pepper, coriander, kosher salt, paprika, and dry mustard in a bowl for the rub.
2
Drizzle vegetable oil on flank steak and rub onto both sides. Use a fork to poke holes over each surface to help flavors absorb more deeply into the meat. Apply half of the spice mixture to each side and spread evenly over the surface. Wrap in butcher paper and refrigerate 2 hours or overnight. Allow steak to sit at room temperature for about 30 minutes before grilling.
3
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4
Grill steak to medium doneness or until internal temperature reaches 135 degrees F (57 degrees C), about 8 minutes per side. Remove meat from grill and allow it to rest at least 5 minutes or up to 15 minutes to allow juices to redistribute and temperature to rise to about 140 degrees F (60 degrees C). Slice thinly against the grain.
95
kcal
Calories
7
g
Fat
1
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 tablespoon freshly ground black pepper, 1 tablespoon ground coriander, 1 tablespoon kosher salt, 1 teaspoon paprika, and more.
Yes, Grilled Flank Steak "Pastrami" falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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