Flank steak on the rotisserie plus heirloom tomatoes make a quick and delicious family meal
Cherokee Purple Pico Rotisserie Flank Steak
20 Min
Prep Time
45 Min
Cook Time
4-6
Servings
Medium
Difficulty
This dish comes to us from Bobby Redfern, director of digital marketing at Realtree. It's one of his favorite summertime meals, combining flame-grilled steak and fresh pico from the garden.
The recipe works great on bison, elk, moose, venison, or beef flank, and a rotisserie like the Everdure by Heston Blumenthal HUB Rotisserie makes open flame cooking much less intimidating, and extremely easy.
Ingredients
3 to 4 pounds flank steak
Vegetable oil
Myron Mixon Hickory Salt
16 mesh ground black pepper
Pico
4 banana peppers
2 jalapeno peppers
1 poblano pepper
1 Cherokee Purple tomato or other heirloom tomato
1 garlic clove
1 Vidalia onion
1 bunch cilantro
Myron Mixon Hickory Salt
16 mesh ground black pepper
Cooking Instructions
Start with half a bag of Kingsford Charcoal to establish a nice, hot coal bed before adding the flank to the rotisserie. This particular grill has an electric Fast Flame Ignition System (ready to grill in 10 minutes) integrated into the Everdure HUB that helps speed up the process.
While your charcoal burns, lightly coat the flank steak in vegetable oil, and generously layer Myron Mixon's Hickory Salt (our preference) on both sides. Next, lightly sprinkle black pepper on each side to finish off the seasoning.
You can add more than just salt and pepper, but flanks typically don't need anything too fancy. Plus, the rotisserie will do a great job of keeping the meat moist as it rotates so you don't have to worry about it drying out.
While the grill heats, gather your vegetables for the pico.
As the flank cooks, coat the peppers lightly in oil and roast them on the grill grate directly above the coals to get a nice char on the skin.
Once your peppers are good and charred, bring them back to the cutting board, scrape off the skin, and roughly chop, adding them to your bowl.
Stir in a tablespoon of hickory salt and a tablespoon of pepper, stirring until blended.
Finishing Touches
Let your flank steak rest for about 15 minutes and slice against the grain.
