Sugar Steak
The simple mix of sugar with salt creates a caramelized crust on steak and enhances the juiciness without altering beefy flavours. Choose flank, strip loin, or top sirloin over rib-eye for this technique; a leaner steak flares up less.
Equipment
- Grill
Ingredients
- 1 tbsp sugar
- 1½ tsp kosher salt
- 1 kg flank steak (or strip loin or top sirloin beef streaks), ¾" thick
- ½ tsp freshly cracked black pepper
Instructions
- In a small bowl, mix together sugar and salt. Sprinkle half the sugar mixture on both sides of steak. Let stand 30 minutes. Spritz steak lightly with oil spray on both sides. Sprinkle all over with remaining sugar mixture.
- Meanwhile, pre-heat grill to medium-high. Grill steak for 2 minutes over direct heat; rotate for cross-hatched grill marks and cook for 2 to 3 minutes more. Flip and cook to desired doneness, about 4 to 5 minutes.
- Transfer steak to cutting board; tent loosely with foil. Let rest for 10 minutes before slicing across the grain.
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