Grilled Flank Steak With Chile Spice Rub Recipe

Grilled Flank Steak With Chile Spice Rub Recipe

Take a piece of meat, season it well, and put it on the grill. Turn it over a few times. Don’t overcook it. Let it rest before slicing it against the grain. If you can master this basic technique and follow the steps below, you’re able to cook a steak way better than any of your friends.–Max and Eli Sussman

LC “Grilled” Note

Of course grilling this steak over fire is lovely, but a grill pan will also do the trick for those of you—and us—who are challenged in terms of access to a backyard and a grill.

Grilled Flank Steak With Chile Spice Rub Recipe

  • Quick Glance
  • 30 M
  • 1 H, 40 M
  • Serves 4


  • For the spice rub
  • 1 teaspoon ground cumin
  • 1 tablespoon kosher salt, or to taste
  • 2 teaspoons ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder (optional)
  • 1/2 to 1 teaspoon cayenne pepper
  • For the steak
  • 1 flank steak (about 3 pounds)
  • Olive oil for the grill


  • Make the spice rub
  • 1. In a baking dish large enough to fit the steak, stir together all the ingredients.
  • Marinate the steak
  • 2. Add the steak to the spice rub, turning to coat the meat thoroughly with the rub and pressing with your fingers to help the rub adhere to the meat. Cover and toss in the fridge for at least 1 hour and up to 6 hours.
  • Grill the steak
  • 3. When you’re ready to cook the steak, let it rest at room temperature while the grill is heating. Build a hot fire in a charcoal grill or preheat a gas grill to high. Using a grill brush, scrape the heated grill rack clean. Lightly coat a paper towel with oil and, holding it with long tongs, carefully rub the oiled towel over the grill rack.
  • 4. Place the flank steak directly over the flame or heating element grill and let it cook, undisturbed, for about 3 minutes. Rotate the steak 90° and let it cook, undisturbed, for another 3 minutes. Flip the steak and repeat on the other side so it cooks another 3 minutes undisturbed, is rotated 90°, and then cooks 3 more minutes. If you like your steak medium-rare, it should be done at this point [an instant-read thermometer inserted into the thickest portion of the steak should read 130°F (54°C)]. If you like your steak medium or well done, transfer the steak to a cooler part of the grill for a few more minutes to cook to the desired doneness.
  • 5. Transfer the steak to a cutting board, cover it loosely with foil, and let it rest for 10 minutes. Carve it against the grain into slices about 1/2 inch thick, pile them onto a platter, and serve immediately.
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