Pastrami-spiced Flank Steak

Ingredients

1 TBSP coriander seeds*

1 TBSP paprika

1 TBSP cracked black pepper

2 tsp ground ginger

1½ tsp salt

½ tsp crushed red pepper

1 beef flank steak (about 1½ pounds)

3 cloves garlic, crushed

1 TBSP (15 ml) coriander seeds*

1 TBSP (15 ml) paprika

1 TBSP (15 ml) cracked black pepper

2 tsp (10 ml) ground ginger

1½ tsp (7.5 ml) salt

½ tsp (2.5 ml) crushed red pepper

1 beef flank steak (about 680 grams)

3 cloves garlic, crushed

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Using a mortar with pestle, crush coriander seeds (or use ground coriander).
In a cup, mix coriander, paprika, black pepper, ginger, salt, and red pepper.
Rub both sides of steak with garlic, then pat with spice mixture.
Place steak in large, self-sealing plastic bag, pressing out excess air.
Refrigerate at least 2 hours, up to 24.
Place steak on grill over medium heat and cook 13-15 minutes for medium rare or until desired doneness, turning once.
Transfer steak to cutting board.
Let stand 10 minutes to allow juices to set for easier slicing.
Thinly slice steak across the grain.