The Recipes

Spiced Flank Steak and Green Bean Salad

I think I've said it before, but I completely subscribe to Michael Symon's love of any cut of steak other than filet mignon.  The flavor is in the fat, people!  For a big, juicy steak, I prefer a ribeye, and I love experimenting with the cheaper cuts like flank steak.  Season it, marinade it, and cook it properly, and it is delicious.

Spiced Flank Steak and Green Bean Salad


- 1 piece of flank steak (mine was about 5 oz.)
- handful of coriander seeds
- handful of cumin seeds
- pinch of cayenne pepper
- 1/2 c. fresh green beans, ends trimmed and cut into bite-size pieces
- 1/4 c. fresh or frozen corn
- handful of microgreens or other lettuce
- 1/2 orange, zested and juiced
- 1 tsp. apple cider vinegar
- 2 T. of olive oil
- salt
- pepper

Toast the cumin and coriander in a dry skillet just until they become fragrant; about two minutes.  Transfer the spices to a grinder or mortar and pestle and grind into a powder.  Mix in the cayenne pepper.

Make sure the steak is at room temperature.  Rub it with the spice mixture and season with salt and pepper.  Heat 1 T. of olive oil in a skillet until almost smoking.  Cook the steak for 3-4 minutes per side for medium rare.

While the steak is cooking, bring a pot of water to a boil.  Season the water with salt and add the green beans and corn.  Cook for 2 minutes, then drain and transfer to an ice bath, which is just a fancy way of saying, "bowl of ice water."

Remove the steak from the pan and let it rest for at least 6-7 minutes.  While the steak rests, combine the vinegar and orange zest and juice.  Whisk in the olive oil and season with salt and pepper.  Add the greens, green beans, and corn to the dressing and toss to coat.

Slice the steak against the grain and lay it on the plate.  Top with the salad.