New Grilled Beef Flank Steak “Pastrami” – Backyard Deli

I’ll produce a proper pastrami i of these days. Maybe correct afterwards I become a smoker. But inward the meantime, this pastrami-spiced beef flank steak should produce nicely. As alongside all "cheater" recipes, managing your expectations is key.

You can’t become the texture too coloring of a existent “pastrami” without the curing step, where the meat is soaked inward a brine, earlier beingness spiced/smoked, but you lot tin become pretty approximately the flavor, using the spice rub seen herein.

We’ve used a similar technique to plough manifestly corned beef into “pastrami,” every bit good every bit create a duck Reuben; i of my favorite videos of all time. By the way, the cistron amounts below convey been adjusted slightly, every bit my spice rub was a tad flake overpowering.

I’ve backed downwards the dark pepper too mustard, but every bit alongside all spice amounts, that’s actually upwardly to you. If you lot merely lay common salt too pepper on a flank steak, too grill it properly, you’ll convey something delicious to eat, too therefore run along that inward ask heed every bit you lot rub your meat. 

I ate mine fresh, but if you lot allow it cool, spell it thin, too warm it upwardly inward a pan alongside a piffling splash of water, too a tiny pinch of sugar, you’ll convey something fifty-fifty to a greater extent than pastrami-like. I actually promise you lot give this a endeavour soon. Enjoy!

SPECIAL NOTE: I allow my meat warm to room temp earlier grilling, too therefore the within reaches my desired temp a piffling quicker, too earlier the exterior spice rub gets also black. Conversely, when grilling a steak, too there's zero to burn downwards on the surface, I to a greater extent than oft than non similar the meat cold, too therefore the exterior has enough of fourth dimension to sear, earlier the meat within is done. 

Ingredients for iv large portions:

1 trimmed beef flank steak (usually 1.5 to 1.75 pounds)

2 tsp vegetable oil

1 tbsp freshly solid set down dark pepper

1 tbsp solid set down coriander

1 tbsp kosher salt

2 tsp paprika

1/2 tsp dry out mustard
- For best results, create to a medium. I pulled at virtually 135 F. internal temp, which volition rising to virtually 140 F. every bit it rests.

-Serve alongside slightly sweetened mustard too rye bread

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