print this recipe email to a friend Grilled Flank Steak Makes 6 to 8 generous servings ingredients 2 tablespoons Chef Paul Prudhomme's Meat Magic® 1/2 teaspoon ground cardamom 1/2 teaspoon dried mustard 1/2 teaspoon ground cloves 1/2 teaspoon ground guajillo chiles 1 whole flank steak, about 2 pounds how to prepare Combine the first 5 ingredients in a small bowl to make the seasoning mix and stir until combined. Season the flank steak with 1 tablespoon of the seasoning mix per side, 2 tablespoons total. Wrap the steak in plastic wrap and place in the refrigerator overnight. Prepare a charcoal or gas grill and preheat until the coals are very hot. The grilling surface should be about 5 inches from the coals. Cook the steak on the grill, turning once, until the meat is seared on the outside but still rare inside, about 6 minutes per side. To serve, slice thinly across the grain. Note: charcoal grills vary widely in heat output, so you may have to adjust the cooking times accordingly. Copyright © 2004 by Paul Prudhomme

Price: $3.00 Quantity: Meat Magic® 2oz. Use Meat Magic® on broiled, roasted, grilled, barbecued, stir-fried, bronzed or blackened beef, pork, poultry, veal, fish and wild game.Easy to use in bean dishes, chili, stews, gravies, gumbos an...

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