New Mexico – such a beautiful state. So colorful, so wild, so western. Yet very cosmopolitan – Santa Fe’s art and Albuquerque’s balloon-filled morning sky.
When we lived in Las Vegas (Nevada); we could travel anywhere in the world – if asked the question “Where are you from?” the answer “Las Vegas” needed no further explanation – unless we were anywhere in or near New Mexico. There is a Las Vegas New Mexico, not to be confused with the Vegas strip.
The food of New Mexico has a Mexican influence; while remaining distinctively “New Mexican”. Go to a Mexican Restaurant; Sopaipilla is served as a dessert. Fried puffs of billowy pastry with honey and a dusting of powdered sugar. Dine out in New Mexico, and Sopaipilla comes with dinner. Depending upon the dish, you need that honey to put out the fire in your mouth.
New Mexican Grilled Flank Steak
1 teaspoon ground cumin
1 tablespoon kosher salt, or to taste
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder (optional)
1/2 to 1 teaspoon cayenne pepper
To make the spice rub: In a baking dish large enough to fit the steak, stir together all the ingredients.
Add the steak to the spice rub, turning to coat the meat thoroughly with the rub and pressing with your fingers to help the rub adhere to the meat. Cover the pan, place in the refrigerator at least 1 hour. The longer the better, up to 6 hours for the rub to really flavor the steak..
Flank Steak – Ready to Grill
1 flank steak (about 3 pounds)
Olive oil for the grill
When you’re ready to cook the steak, let it rest at room temperature while the grill is heating. Build a hot fire in a charcoal grill or preheat a gas grill to high. Using a grill brush, scrape the heated grill rack clean. Lightly coat a paper towel with oil and, holding it with long tongs, carefully rub the oiled towel over the grill rack.
Place the flank steak directly over the flame or heating element grill and let it cook, undisturbed, for about 3 minutes. Rotate the steak 90° and let it cook, undisturbed, for another 3 minutes. Flip the steak and repeat on the other side so it cooks another 3 minutes undisturbed, is rotated 90°, and then cooks 3 more minutes. If you like your steak medium-rare, it should be done at this point
Although not recommended; if you like your steak medium or well done, transfer the steak to a cooler part of the grill for a few more minutes to cook to the desired doneness.
Transfer the steak to a cutting board, cover it loosely with foil, and let it rest for 10 minutes. Carve flank steak against the grain into slices about 1/2 inch thick, pile the slices onto a platter, and serve immediately.
Great with warm tortillas, rice and beans.