Grilled Flank Steak with Char Crust® Seasoning

Around here, flowers are starting to bloom, the birds at the feeder, and the grass is getting thick and verdant. To me that spells the start of grilling time at our house. I bought a healthy piece of flank steak at the market and set out to try two kinds of dry rub seasonings thanks to the generous folks at Char Crust®. Originally used at the celebrated Al Farber’s Steakhouse in Chicago, Char Crust seasonings were a hit and once the restaurant closed its doors, the owner’s son and daughter-in-law continued producing and selling the famous dry rubs (all Kosher-certified!) to people like you and me. You can buy them at stores in your area (click the link to search by zip code) or from their website www.charcrust.com.

1960 Char Crust Demonstration. Photo Courtesy of Char Crust®

The dry rubs can be used on meat, fish, or vegetables, so tonight I used them on grilled flank steak and oven-roasted potatoes. They come in 10 different flavors but I tried the Original Hickory Grilled (made famous at the Chicago steakhouse) and the All American Barbecue. I split the flank steak in half and patted both sides down with the fragrant dry rubs. I then used the Original Hickory Grilled on some potatoes and asparagus I roasted in the oven.

Barbecue on the left, Hickory on the right ©EverydayCookingAdventures 2014

Using the rubs made grilling so easy that the measly 10 minutes it took to grill the meat went by in a flash. Including prep, dinner was on the table in under 30 minutes! I took my first bite of the All American Barbecue flavor and got hints of Worcestershire sauce and brown sugar with a bite at the end probably from the chipotle and red chile powder. It was subtle though so I didn’t need to gulp down water or anything. It was a nice, smooth, barbecue taste without the messy, sticky sauce on my fingers or the grill.

Grilled Flank Steak with Char Crust Seasoning ©EverydayCookingAdventures 2014

The Original Hickory however was even better, with a smoky, sweet taste that even smelled like the meat really was grilled over hickory wood. The Hickory flavor was PERFECT for the potatoes as it added just the right amount of salty seasoning without pouring salt over them. Delicious! I will definitely keep using them and hope to try out some of their other flavors like Sun-Dried Tomato & Garlic and Amazin’ Cajun.

WIN your own 3 Pack Kit of Char Crust Seasonings

(Original Hickory, Roasted Garlic Peppercorn & Ginger Teriyaki) by entering below: GIVEAWAY ENDED.

©EverydayCookingAdventures 2014

Grilled Flank Steak & Roasted Potatoes with Char Crust® Seasoning

Recipe by: Everyday Cooking Adventures, 2014

Serves: 4

Prep Time: 5 minutes

Cook Time: 20 minutes (10 minutes steak, 20 minutes potatoes)

Ingredients:

1 3/4 – 2 pounds flank steak
1 lime, halved
1 1/2 cups plus 1 Tbsp. Char Crust Original Hickory or American BBQ Dry-Rub Seasoning
3 medium-large Yukon gold potatoes, skin-on
1 1/2 Tbsp. olive oil
1 bundle asparagus, tough ends (about 1/2″) removed

Directions:

1. Preheat oven to 425ºF and the barbecue. Trim the excess fat off the flank steak with a sharp knife. Rub the meat on both sides with the lime. Using your fingers spread 1 cup of the Char Crust seasoning of your choice over both sides of the meat. Use more or less as necessary to cover both sides of the flank steak. Set aside for 10 minutes while the barbecue preheats.

2. Meanwhile, slice potatoes into large chunks, place on non-stick foil on a baking pan. Drizzle with olive oil. Toss the vegetables in the oil until coated then sprinkle with 1 – 2 tablespoons Char Crust Original Hickory seasoning. Bake for 12 minutes.

3. Now place the asparagus in with the potatoes and toss to combine with the olive oil. Return to oven for another 10 minutes. At this time, place the meat on the preheated grill and cook 10 minutes as well. Slice the meat on the diagonal on a large cutting board. I prefer about 1/4″ thick slices. Serve alongside the potatoes and asparagus. Enjoy!
Disclosure: I was not compensated for this post, however I did receive a sample for my review. All opinions are my own and not influenced in any way.

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10 Responses to Grilled Flank Steak with Char Crust® Seasoning

♡♥♬ Carolsue ♡♥♬ March 10 at 8:28 am

I’d most like to try the Roasted Garlic Peppercorn
Digicats {at} Sbcglobal {dot} Net

- Everyday Cook March 12 at 5:49 pm
  
  That one sounds delicious, Carolsue!
  
REBECCA PIERSON March 7 at 4:41 am

haha rubs and meat is my husbands area of expertise… these look amazing. we love flank steak and this recipe looks like one to try!! thanks!

- Everyday Cook March 7 at 7:03 am
  
  Great! Let me know if you give it a try.
  
Monica Kirkham March 7 at 4:10 am

It’s a tough choice, but I think I would want to try the Original Hickory Grilled the most. You just can’t go wrong with that classic, delicious Hickory flavor!!!

- Everyday Cook March 7 at 7:03 am
  
  Great choice!
  
Laney March 7 at 2:17 am

Rub it in about the blooming flowers and green grass! By the time the snow melts here, it will be July. But we’ve shoveled a path to the grill and cleared off the snow-grilling is year ’round here. I’m going to look for these rubs-they look like they would be great on just about anything!

- EverydayCook March 7 at 7:03 am
  
  haha sorry Laney! I’m glad you’re getting some grilling in the cold though at least!
  
True Agape March 6 at 7:45 pm

OH MY GOODNESS! That looks amazing! I could use some red meat right about now. Can you come cook us dinner!?

- Newlywed Cook March 6 at 11:44 pm
  
  Thanks! I promise this recipe is super easy! If you don’t have a grill you can just use the broiler setting of your oven! Simple! 🙂