Take an exotic foodie trip with these unique and flavor rubs by Serious Foodie. The best way to infuse flavor into proteins are by way of either rubs or marinades and Serious Foodie offers both to help you create delicious foods that would take hours to recreate and a whole host of ingredients if not using their rubs and sauces. Here is my take on a Filipino Flank using their Filipino rub. It was a home run dish and so simple to pull together.
Flank Steak 1-2 pound
Filipino Rub by Serious Foodie
Olive Oil 1 Tbs
Butter 1 Tbs
Garlic Clove (2)
Salt to taste
Lemon
Remove flank steak and place on cutting board. Use roughly 1 Tbs per side, depending on the size of your meat, and coat each side with the rub. Score the meat with hatch mark design adding more rub as needed to thoroughly coat. Wrap Flank Steak in plastic wrap then seal with foil. Place in the fridge for at least 1 hour to overnight.
Unwrap and let come to room temp. Heat a cast iron skillet to smokin hot (or outdoor grill) and add olive oil then the add the meat to the skillet. Cook 5 minutes then flip and cook another 5 on reverse side. Internal temp should be around 120-125 degrees for medium.
Remove and let rest on carving board lightly covered in foil 5 minutes.
Slice against the grain and sprinkle with a bit more rub and flake salt and squeeze of lemon for serving.
Side of roasted potatoes seasoned with olive oil finished with salt and Filipino Rub
Blistered Shashito peppers
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