Frank's Flank Steak with Summer Salad

This recipe differs from the previous spicy flank steak dinner I wrote about last year. In fact, this one is incredibly easy -- instead of Baroody, we'll be using an American hot sauce classic, Frank's Red Hot. Long a competitor to the unwavering Tabasco, Frank's will be the star this evening. Further, I will introduce another light summer salad involving fruit, nuts and leafy greens. Of course, you could use any nice cut of steak here; I just happened to have a flat iron on hand. And as always, adjust proportions to fit your needs. This makes enough for one with leftover steak.


INGREDIENTS

- 1 medium-sized flank or flat iron steak
- Kosher Salt
- Ground Black Pepper
- Frank's Red Hot Sauce

For salad:

- Greens (green or red leaf, boston, romaine, spinach ... ANYTHING but iceberg)
- 1/2 avocado
- 1/4 cup toasted almonds (sliced or crushed)
- 1/4 cup blueberries
- 1-2 radishes, sliced
- Raspberry Vinaigrette

Make a double vodka cranberry, put on some tunes and GET TO WORK!

First, prep steak by letting it set out long enough to reach room temperature. When ready, liberally apply Frank's Red Hot to steak, rubbing it in all over. Next, apply a light amount of kosher salt and pepper and let steak sit for the moment.

Next, heat a cast iron skillet (or the like) to medium heat. Add almonds and keep an eye on them while it warms up, using a spatula to stir them around every few minutes. While the almonds are toasting, wash and dry your lettuce. Prep the remaining salad ingredients by slicing the radishes and avocado, and washing the blueberries.

Heat up your broiler, or fire up the grill. If using a grill, cook the steak with the hood up on high heat. When ready, place steak (on a broiling platter) into broiler, or directly on the grill. Let cook for approx. 7-8 minutes in broiler, or 4-5 minutes a side on the grill, flipping sides for grill marks. Check for desired doneness (my estimates will yield a medium-rare steak).

When the steak is done, remove from heat and let sit for a few minutes. Assemble salad with a light drizzle of the raspberry vinaigrette. When the steak is ready, slice thinly and plate. Pour a nice glass of red wine and enjoy.

Tonight's music: Post by Bjork

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