Grillax.com tests out the FireDisc Grill with Blackened Flank Steak with Peppers and Onions.
INGREDIENTS:
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon olive oil
- 1 pound skirt or flank steak, trimmed
- 4 cups baby mixed greens
- 2 cups chopped tomatoes
- 4 pieces bacon, cooked and crumbled
- 1/2 cup thinly sliced red onion
- 3 tablespoons red wine vinegar
- 3 tablespoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon minced garlic
- Salt and Pepper to taste
- Heat Fire Disc to high heat.
- Combine paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper in a small bowl.
- Brush olive oil evenly over steak.
- Add the rub to both sides of the steak, pressing to coat fully.
- Place in the center of the disc and sear the steak for four minutes per side.
- Remove and let stand 15 minutes before slicing.
- Combine mixed greens, tomatoes, bacon, and red onion in a large bowl.
- In a separate bowl, combine vinegar, oil, mustard, garlic, salt, and black pepper.
- Stir with a whisk and toss with salad mixture.
- Top salad with sliced steak.