This grilled flank steak relies on a quick and easy dry rub of cumin, coriander, paprika, garlic, and cayenne rather than a long-soaking marinade so you can toss it together at the last minute without hassle. Perfect for tacos.
This grilled flank steak recipe with chile rub couldn’t be easier. As the authors explain, “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.” Seriously, that’s it. No planning ahead. No lengthy marinade. No fancy techniques that require you to fuss with special equipment. (And if you don’t have access to a backyard and a grill, a grill pan will also do the trick.) Just a readily available and relatively inexpensive cut of steak that turns out exquisitely whether you serve it on its own or in tacos. If you can master this über basic recipe, you can grill a steak waaaaay better than any of your friends. Promise. Originally published June 10, 2013.–Renee Schettler Rossi
Grilled Flank Steak
- 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 (3 lbs)
- 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.
- 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. If you have the time, cover and toss the steak 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.