The mix of spices is referred to as a “marinade.” Usually with tough cuts like this, there’s some oil and citrus to soak in; this is essentially a dry rub. Does this dry mix act like that more traditional marinade with liquid to soften the beef?
Thoughtful, very fine recipe as usual.
However, if you leave out the brown sugar this is practically the optimal diet food for me.
Many a flank steak calls for a marinade. I'll conjure an admixture of other stuff.
Melissa, please bring back your videos. I miss them.
Your recipes are always great and thoroughly tested. Minor botanical correction, though: while you refer to arugula, watercress and kale as "spicy lettuces", these belong to the mustard/cabbage family (Brassicaceae/Cruciferae), while lettuces such as Romaine, Iceberg, etc. belong to the sunflower family (Asteraceae/ Compositae).
The spiciness of the arugula group is due to nigricin, a protective chemical that gets rapidly broken down to allyl isocyanate (the pungent principle of ground mustard) by plant enzymes whenever the plant/seed is bruised, cut or crushed.
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@ PMN New Haven, CT
Hats off to your profound botanical knowledge.
I love the raw vegetables in the picture, I would add to them celery stalks, but I would not grill them: besprinkled with herbes de Provence and a dressing made of 3 parts olive oil, 1 part vinegar, the salad would be good as it is.
Also, it would go well with a thin steak, as well as a 2" to 3" fillet medallions.
But the recommendation of rosé wine with this salad and steak leaves much to be desired.
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