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CHEF'S CORNER

 
Grilled Spice Rubbed Flank Steak Wrap with a Guacamole Mayonnaise
By Ahamefula Amachi

 

The football season is once more upon us. That means tailgating and football parties so we can stuff our bellies with food and drink. Yes, this is definitely one of the best gathering times of the year and the food selections range anywhere from sandwiches to lobster. This months recipe is somewhere in between the two.
 
Grilled Spice Rubbed Flank Steak Wrap with a Guacamole Mayonnaise
 
Ingredients:
 
Dry Spice Rub
 

  • 1/2 cup whole cumin seed

  • 1/3 cup whole cloves

  • 4 cinnamon sticks

  • 1/4 cup whole black peppercorns

  • 1/4 cup whole coriander

  • 1/4 cup garlic powder

  • 1/4 cup onion powder

  • 1 tablespoon paprika

  • 3 tablespoons kosher salt

  •  
    Guacamole Mayonnaise
     
  • 1/2 cup prepared guacamole

  • 3/4 cup mayonnaise

  • 2 teaspoons dry mustard

  • 3 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 1 teaspoon kosher salt

  •  
    Plus
     
    2-2lb pc flank steak trimmed
    1 dz. 10inch flour tortillas
    1 box frilled toothpicks
     
    Preparation Dry Spice Rub:
     
    1) In a large cast iron skillet or a large saute pan place all the dry rub ingredients except for the garlic powder, onion powder, paprika and kosher salt.
     
    2) Toast the spices approximately 3 minutes. Remove the skillet from the heat and let cool.
    Note: If want a nuttier flavor from the rub you can toast the spice for a longer time.
     
    3) Place the toasted spices and the rest of the rub ingredients in a blender, food processor, or a coffee grinder and grind down into a powder.
     
    4) Use a fine strainer to sift out any large particles that did not get ground.
     
    5) Place the spice rub in an air tight container and store in a light free area.
     
    Preparation Guacamole Mayonnaise:
     
    1) In a non reactive mixing bowl combine the guacamole, mayonnaise, dry mustard, garlic powder, onion powder, and kosher salt and mix thoroughly.
     
    2) Place in an airtight plastic container and refrigerate.
     
    Preparation Flank Steak:
     
    1) Take the spice rub and spread over one side of the steak and massage the rub into the meat.
     
    2) Flip the steak to the other side and repeat step 1.
     
    3) Wrap the flank steak and refrigerate for 2 hours.
     
    4) Preheat grill
     
    5) Pull the flank steaks out of the refrigerator and let it come up to room temperature (about 10 minutes).
     
    6) Rub grill with a little oil or use a non stick spray to prevent the steak from sticking on initial contact.
     
    7) Place the steak on the grill and cook each side for approximately 4 minutes.
     
    8) Remove the steak from the grill and let cool.
     
    9) Once the steak has cooled cut it in thin slices against the grain.
    Note if you are not making the sandwiches the same day you tightly wrap the whole piece and slice it when it's ready the be used.
     
    Preparation Flank Steak Wrap:
     
    1) Lay flour tortilla on a cutting board and spread approximately 3 ounces of guacamole mayonnaise on the entire tortilla.
     
    2) Take 8 ounces of the sliced flank steak and place it close to the edge of the tortilla. Roll the tortilla and use two toothpicks to keep the sandwich sealed.
     
    3) Cut the sandwich in half on a bias and serve with your favorite game day beverage.
     

    Aham is a graduate of The Restaurant School in Philadelphia. He has worked as cook at Cuvee Notre Dame in Philadelphia and Sous Chef at the former 'Stazi Milano' in Jenkintown. Currently, he is the Manager of Operations for The Philadelphia Catering Company.
     
     
     
     

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    2019 South 26th Street, Philadelphia, PA 19145 · Phone: 215.468.0518 · Fax: 215.468.0818 · E-mail:
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