Middle-eastern ingredients give this recipe an international flavour.
- 2½ lbs (1.15 kg) flank steak
- 3 Tbsp The Epicentre zatar spice blend
- 1 Tbsp The Epicentre sumac
- 1 Tbsp garlic powder
- ½ tsp Kosher Salt
In a mixing bowl, combine all the seasonings.
Cut the flank steak in two pieces so it is easier to manage. Dredge the beef in the spice blend and pat to coat completely. Place in a resealable bag or glass casserole dish covered with plastic wrap; marinate overnight.
Prehead oven to 350°F/ 175°C. Preheat a heavy cast-iron skillet over high heat. Pat the steak dry then sear for 2 minutes per side in the skillet. Transfer to the oven and finish cooking for 15 minutes or until the internal temperature reaches 135°F/57°C for medium-rare. Remove from oven and let rest 5 - 10 mins. Slice against the grain and serve.
Courtesy of Cooking with Qualifirst by Chef Suman Roy.