This was just alright for me. I think it was a bit too smoky actually. Or too sweet? Not sure...but seems that a good (read expensive) piece of flank steak shouldn't need all those spices. The steak also, obviously, doesn't reheat well. The nice medium rare pink I had after taking it off my grill pan didn't stay around when I nuked the rest of my portions but that is too be expected. I did like the crust I got from the preparation though. I served this with some "skinny" mac and cheese using part cauliflower and the spiciness of the steak definitely complimented the creaminess of the mac 'n cheese.
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