Adobo Flank Steak with Peppers and Onions
1 ½ pounds flank steak
2 garlic cloves, grated
4 teaspoons Bourbon Smoked Paprika
3 teaspoons cumin, ground
2 teaspoons Bourbon Smoked Sea Salt
2 teaspoons onion powder
2 teaspoons cocoa powder
1 teaspoon Bourbon Smoked Chili Powder
2 tablespoons olive oil
2 red bell peppers, deseeded and sliced
1 small red onion, sliced
1 tablespoon vegetable oil
Bourbon Smoked Sea Salt, for sprinkling
Bourbon Smoked Pepper, for sprinkling
1) In a small bowl, combine the garlic, smoked paprika, cumin, smoked salt, onion powder, cocoa powder, chili powder and olive oil. Mix to create a paste. Rub this paste all over the skirt steak, cover and allow to marinate in the refrigerator for at least one hour or overnight.
2) Half an hour before grilling, remove the meat from the refrigerator and allow the meat to come to room temperature. Heat a grill over high heat. Grill the flank steak to your desired preference. Flank steak is best prepared rare to medium. For medium rare, it should take no more than about 4-5 minutes per side. Rest the steak, covered, for 10 minutes.
3) While the steak is resting, heat a large cast iron skillet on the grill or on the stove. When the pan is hot, pour in the vegetable oil and add the peppers and onions. Quickly sauté over high heat, until vegetables are wilted and onions are soft, about 5-6 minutes. Season with a pinch of salt and pepper. Slice rested steak against the grain. Pile peppers and onions on a platter and arrange steak slices on top. Sprinkle smoked sea salt and pepper over steak. Serve.