Grilled Flank Steak with Chile Rub

This grilled flank steak with chile rub 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.

A sliced grilled flank steak with a bowl of seasoning mix and a knife on the side.

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. Renee Schettler

*What can I use instead of flank steak?

This recipe is written specifically for flank steak and, obviously, will be the best with that delish cut. However…if you can’t manage it, then a slab of skirt steak will also make the cut. Finally, chuck steak is another option that will come pretty close. All 3 are leaner cuts that need to be prepared in the same way, as long as you slice them thinly across the grain.

Grilled Flank Steak with Chile Rub

  • Quick Glance
  • (7)
  • 30 M
  • 1 H, 40 M
  • Serves 4
4.9/5 - 7 reviews
Print RecipeBuy the This Is a Cookbook cookbook

Want it? Click it.

Ingredients

  • For the spice rub
  • For the steak

Directions

Make the spice rub

In a baking dish large enough to fit the steak, stir together all the ingredients.

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

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.

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, move the steak to a cooler part of the grill for a few more minutes to cook to the desired doneness.

Move 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. Originally published June 10, 2013.

Print RecipeBuy the This Is a Cookbook cookbook

Want it? Click it.

Recipe Testers' Reviews

This grilled flank steak cooks up perfectly. I did use the garlic powder and my paprika of choice was Spanish. The chile rub was great, as was the timing. My steak was done perfectly medium-rare and was quite nicely seasoned.

We found that 1/2-inch slices were a good thickness. The texture reminded me of a sirloin or a somewhat denser strip loin. Now, the amount of cayenne may seem like a lot, but I found it to be quite nice. However, if you have a sensitive palate, you could ease off somewhat, without affecting the final product.

What a flavorful grilled flank steak! The dry rub has a fantastic punch of flavor which tantalized all my taste buds. The rub can easily be doubled for keeping extra on-hand. Grilling the steak gave it an unmatched smoky flavor that further enhanced the seasoning.

The only thing that I might modify the next time I make it is reducing the amount of salt to 1 1/2 teaspoons. I also think that 3 pounds of flank steak could serve more people, perhaps even 6, although the 2 of us never tired of the leftovers.

HUNGRY FOR MORE?

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Comments

    1. Pat, thanks for letting us know. We have noticed that some folks care for salt much less than others, and we do respect that. For example, 3 out of 12 of our recipe testers here told us they’d make it with less salt next time whereas everyone else loved it as-is. And so we had noted in the ingredient line for salt that you could use less to taste. But I just clarified that with a smaller amount of salt and said you could add more to taste. I hope this will be clearer and prevent others from having your same experience. I so appreciate you taking the time to let us know so that we can make the recipe more clear and more to everyone’s liking.

  1. This recipe was very easy to follow! In the end, we had a delicious dinner that didn’t create many dishes or a mess.

    1. That sounds like a perfect meal to me, Caroline. Easy, delicious, and minimal clean up.

    1. I’m delighted you think so, Badger! Can’t wait to hear what you try next.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish