Cooking with Chef Shawn


  • 2 Tbsp Kosher Salt 
  • 1 Tbsp Dried Thyme 
  • 1 Tbsp Dried Rosemary 
  • 1 Tbsp Black Pepper 
  • 1 Tbsp Onion Powder 
  • 1 Tbsp Garlic Powder  Take your flank steak one to two pounds encoded with a garlic infused olive oil. Coat the outside of the flank steak well with the dry rub. Let’s sit for one Let’s sit for one hour. Grill on an extremely hot grill a few minutes on each side taking the temperature to make sure that it does not exceed 125 degrees Fahrenheit. Also, cut onions into one inch slices coat with oil and seasoning and grill till soft as well as a poblano pepper. Let steak rest for 10 minutes then slice against the grain on a bias.