Need dinner in a snap? We have you covered with this quick and easy recipe. —INGRAIN, Winter/Spring 2020
There’s nothing better than being able to whip up a simple, yet delicious and nutritious, meal in under half an hour. This grilled flank steak is firing on all cylinders with our smoky, spicy, and sweet Goose Island Dark Coffee Rub and roasted winter vegetables.
Pairing The bright, citrusy aromas and balanced bitterness in Goose Island So-Lo, a lower-calorie, lower-alcohol IPA, tame the smokiness of the grilled steak and rich caramelized vegetable notes.
3 pounds flank steak
Olive oil, as needed
Goose Island Dark Coffee Rub (ingredients below)
1 small bunch (5 or 6 stems) green or spring onions (rinsed)
4 large shallots (peeled and quartered or halved lengthwise)
8 fingerling potatoes (scrubbed and halved lengthwise)
10 carrots (peeled and sliced lengthwise into thin, long pieces)
20 thin spears asparagus (ends trimmed)
Salt and freshly ground pepper
1 tablespoon peanut oil
2 tablespoons parsley leaves (chopped)
GOOSE ISLAND DARK COFFEE RUB
4 tablespoons ground dark roast or espresso coffee beans
4 tablespoons brown sugar
4 teaspoons Vietnamese cinnamon (or regular ground cinnamon)
3 teaspoons cayenne pepper
4 teaspoons kosher salt
Preheat oven to 425°F. Coat the steaks lightly with olive oil. Generously sprinkle the coffee rub all over the steaks and press lightly to adhere. Set aside.
Arrange the green onions, shallots, fingerling potatoes (cut side down), carrots, and asparagus on a large sheet pan (vegetables can be closely packed, but make sure potatoes are in a single layer). Drizzle a few tablespoons olive oil over the vegetables until lightly covered and season with salt and pepper. Roast veggies until fork tender, about 20 to 25 minutes.
While the vegetables are roasting, heat a large cast-iron or other heavy-bottomed skillet over high heat. Add the peanut oil, heat for 1 minute, then add the flank steak. (Don’t disturb the steak for 2 minutes.) Flip steak and sear until cooked as desired (depending on the thickness of the steak, 2 to 3 minutes for medium rare). Transfer the steak to a platter and let rest, uncovered, for 10 minutes before slicing.
To serve, arrange roasted vegetables on one side of a large serving platter. Use a sharp chef’s knife to slice the steak against the grain into strips and arrange on the opposite side of the platter. Sprinkle vegetables and steak with parsley and salt and pepper, to taste.
To Grill: Prepare the grill for indirect cooking at high heat. If using a charcoal grill, bank the coals on one side of the grill; if using a gas grill, turn off burner on one side. When hot, grill steak (on the hot side of grill) until just seared, 1 to 2 minutes per side.
Transfer steak to the side of the grill without direct heat (keep meat close to, but not directly over, the heated side of the grill). Close the grill and cook until steak is cooked as desired (depending on the thickness of the steak, 8 to 12 minutes for medium rare). Let steaks rest, uncovered, 10 minutes before slicing.