June 16, 2016

Sugar-Cured Flank Steak

Recipe: Kristin Eppich

Instead of a marinade, try a sugar and salt rub — it turns into a fantastic crust when grilled.


  • 1 cup granulated sugar
  • 1/3 cup kosher salt
  • 2 seeded, finely chopped Thai chilies
  • 3 tbsp extra-virgin olive oil, plus more for grill
  • 1- to 1 1⁄2-lb. flank steak
  • 4 large bell peppers, assorted colors
  • 2 tbsp extra-virgin olive oil, divided
  • Salt and pepper, to taste
  • 1 large red onion, peeled


Yield: Makes filling for 16 Tacos

  1.   To make cure, combine all ingredients in bowl to form thick paste. Spread cure over both sides of steak and place in a covered shallow bowl or sealable freezer bag. Marinate in fridge 6 hours (liquid will be released from meat; this is normal). Remove from fridge and thoroughly scrape off all cure. Pat steak dry.
  2. To prepare vegetables, quarter peppers, discarding cores and seeds. Place in bowl and drizzle with 1 tbsp olive oil and season with salt and pepper to taste. Cut onion horizontally into 1⁄2″ rounds and place on plate. Drizzle with 1 tbsp olive oil and season with salt and pepper.
  3. Preheat grill to high, about 500ºF. Brush steak with oil and transfer to grill. Grill 2 to 3 minutes, or until bottom is well charred. Flip steak and grill 3 minutes for medium rare. Remove from grill and let rest 10 minutes on platter so juices are reabsorbed by meat.
  4. Reduce grill to medium-high and add vegetables. Cook 4 minutes, flip and continue cooking until tender and slightly charred, 4 minutes. Transfer to large serving platter.
  5. Slice steak against the grain into 1⁄8″-thin strips and coarsely chop grilled vegetables to serve.

Ryan Szulc


House and Home June 2015


Food Styling by Sasha Seymour