Grilled Beef Flank Steak “Pastrami” – Backyard Deli

I’ll practice a proper pastrami i of these days. Maybe correct later I operate a smoker. But inwards the meantime, this pastrami-spiced beef flank steak should practice nicely. As amongst all "cheater" recipes, managing your expectations is key.

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

We’ve used a similar technique to plough manifestly corned beef into “pastrami,” equally good equally practice a duck Reuben; i of my favorite videos of all time. By the way, the component amounts below bring been adjusted slightly, equally my spice rub was a tad fleck overpowering.

I’ve backed downwards the dark pepper too mustard, but equally amongst all spice amounts, that’s actually upwards to you. If you lot only lay common salt too pepper on a flank steak, too grill it properly, you’ll bring something delicious to eat, too then operate on that inwards heed equally you lot rub your meat. 

I ate mine fresh, but if you lot allow it cool, land it thin, too warm it upwards inwards a pan amongst a picayune splash of water, too a tiny pinch of sugar, you’ll bring something fifty-fifty to a greater extent than pastrami-like. I actually promise you lot give this a seek soon. Enjoy!

SPECIAL NOTE: I allow my meat warm to room temp earlier grilling, too then the within reaches my desired temp a picayune quicker, too earlier the exterior spice rub gets besides black. Conversely, when grilling a steak, too there's nada to sack on the surface, I mostly similar the meat cold, too then 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 terra firma dark pepper

1 tbsp terra firma coriander

1 tbsp kosher salt

2 tsp paprika

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

-Serve amongst slightly sweetened mustard too rye bread

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