Chef Brian Luscher
not eating nearly as much beef as we used to.
But that doesn’t mean we’ve given it up altogether. These days, when I do cook beef, I like it to
really give it flavor. When I saw this
recipe from Chef Brian Luscher I was intrigued by the spicy and sweet rub he’d
invented for Flank steak, one of my favorite cuts because it starts out with
great beefy flavor.
Luscher owns a restaurant in Dallas TX called Luscher’s Red Hots (2653 Commerce
St., Deep Ellum, Dallas Tel: 214 434 1006). I digress at this point because I
found Chef Luscher’s menu intriguing. I don’t know whether I need to tell
you but a Red Hot is a hot dog, generally hailing from Chicago. An all beef frankfurter, what stands out about
a Chicago Red Hot is not necessarily the dog itself but what surrounds it:
Stuffed into a poppy seedChef Luscher's take on a Red Hot
bun, the hot dog is topped with yellow mustard,
chopped white onions, bright green sweet pickle relish, a dill pickle spear,
tomato slices or wedges, pickled sport peppers and a dash of celery salt.
You’ll note that all that’s missing is Ketchup.
In Chicago, there’s a strong belief that ketchup is an unacceptable
condiment for a hot dog. Apparently, many Chicago hot dog vendors do not even
offer ketchup. I note that on Chef
Luscher’s menu, there’s a line that reads “Ketchup’s over on the counter”. This breach of Chicago etiquette likely
prompted the tagline: “Taste Texas Chicago Style”. In Texas, I assume ketchup is
permissible. And while Chef Luscher put ketchup on his counters, he did not put
his Dry Rubbed Flank Steak on the menu. I cannot think why not.
recipe is perfect for right now. The rub
not only brings great depth of flavor to the steak; it also gives it a little
heat always welcome on a chilly night.
There are plenty of elements to the rub but chances are you have every
one of them in your spice rack. They are
mostly staples like cumin, paprika and mustard powder. Then there’s the salsa. It’s a glorious addition to the plate and one
of those sides that makes a dish look incredibly healthy. It is a bit counter seasonal, the fault of
using corn. But I found ears of corn in my market and you can usually find
frozen cobs of corner in the freezer case.
I think this needs corn on the cob so that you get the slightly smoky
taste of the grill on the corn. However,
I did spy Roasted Corn in the frozen section of Trader Joe’s so if you’d like
to try that, I’d love to hear how it turned out. And if anyone knows the secret of why Chef
Luscher, who does indeed have menu items that are not based on Red Hots, I’d
love to hear from you too. Here is the
Recipe for Dry-Rubbed Flank Steak with Grilled Corn Salsa
from Chef Brian Luscher in Bon Appetit Magazine.
Active Time: 40 minutes. Total Time: 50 minutes. Serves 4.
For the Dry Rub:
2 tablespoons light
- 2 tablespoons light
- 1 tablespoon ancho
- 1 tablespoon paprika
- 2 teaspoons kosher
- 2 teaspoons freshly
- 1 teaspoon cayenne
- 1 teaspoon granulated
- 1 teaspoon English
- 1/2 teaspoon ground
- 1/2 teaspoon ground
- 2 tablespoons olive
- 3 ears of corn,
- 1/4 red onion, finely
- 1 pint cherry
- 1 cup fresh cilantro,
- 1/3 cup fresh lime
- 1 1/2 pound flank