Spice-rubbed flank steak with cucumber and charred onion relish from Deep Run Roots: Stories and Recipes from My Corner of the South (page 252) by Vivian Howard

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Accompaniments: Baked peas

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellwell on April 04, 2022

    This was delicious. The cucumbers are essential to balance the flavors of the rub. Do not cook it past medium rare—it was the perfect tenderness!

  • metacritic on July 17, 2021

    This was terrific. I've never used a rub on a steak but won't hesitate to make this recipe again. The cucumber relish was perfect with the dish -- and would be totally satisfying on its own. I had about half the rub leftover after making the steak so look forward to eating this again a few weeks from now. It was a crowd-pleaser, to boot, including with young children.

  • MelMM on February 03, 2019

    5-28-2017 This is supposed to be served with a spice-rubbed grilled flank steak. I put the seasonings for the steak into a melted vegan butter (Miyoko's Creamery), and poured that into portobello caps and grilled them up. I replaced some of the salt in the mix with soy sauce to up the umami. The dressing for the relish is basically a chimichurri sauce, I realized as I was making it. Then later went back and noticed that Ms. Howard says as much in the headnote, if I'd bothered to read it. So you know that this relish is going to be great with anything grilled, and it is. Another thing I love about it is that the onions are grilled, so there is no harsh raw onion flavor.

  • TrishaCP on June 30, 2018

    This was incredible. The spice rub and relish are absolutely delicious together.

  • twoyolks on June 28, 2018

    The flavor of the steak and the relish were very good. I didn't rest my relish for the required two hours as I didn't have time but the flavor was still good. The cucumbers were still quite crunchy and I'd consider cutting them smaller in the future. The sugar in the spice rub for the steak makes it easy to burn so cook accordingly.

  • southerncooker on March 11, 2017

    Son and I loved this one. The spice rub gives a nice flavor to the steak and the cucumber relish goes well with the meat. I did my onions and steak in my cast iron grill pan instead of on the grill. I used an English cucumber and instead of sherry vinegar, rice wine vinegar.

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