I enjoy making dry rubbed grilled flank steak because it delivers bold flavor with a simple preparation. The spice rub creates a savory crust on the outside while the inside stays juicy and tender. I like how grilling enhances the natural flavor of the steak, making this dish both satisfying and easy to prepare.
Why You’ll Love This Recipe
I love this recipe because it uses a simple blend of spices that transforms the steak into a flavorful centerpiece. The dry rub creates a delicious crust when grilled, adding depth and smokiness to every bite.
Another reason I enjoy this dish is how quickly it cooks. Flank steak grills in just a few minutes, making it perfect for weeknight dinners or casual gatherings when I want a hearty meal without spending too much time in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
flank steak
olive oil
brown sugar
paprika
garlic powder
onion powder
ground cumin
chili powder
salt
black pepper
Directions
I start by patting the flank steak dry with paper towels so the seasoning sticks well.
In a small bowl, I mix together the brown sugar, paprika, garlic powder, onion powder, ground cumin, chili powder, salt, and black pepper to create the dry rub.
I lightly brush the steak with olive oil and then rub the spice mixture evenly over both sides of the meat. I let the steak rest for about 15 to 20 minutes so the flavors can settle in.
Next, I preheat the grill to medium-high heat. Once the grill is hot, I place the steak directly on the grates.
I grill the flank steak for about 4 to 6 minutes on each side, depending on the thickness and the level of doneness I prefer.
After grilling, I transfer the steak to a cutting board and let it rest for about 5 to 10 minutes. Finally, I slice the steak thinly against the grain before serving.
Servings and Timing
This recipe usually serves about 4 people.
Preparation time: 10 minutes
Resting time before grilling: 15 to 20 minutes
Cooking time: 8 to 12 minutes
Resting time after grilling: 5 to 10 minutes
Total time: about 35 to 40 minutes
Variations
I sometimes add smoked paprika or a pinch of cayenne pepper to the rub for extra smokiness and heat. These spices add another layer of flavor to the grilled steak.
Another variation I enjoy is adding dried herbs such as oregano or thyme to the seasoning mix. The herbs complement the savory flavors of the beef nicely.
For a slightly tangy twist, I occasionally squeeze fresh lime juice over the sliced steak just before serving.
storage/reheating
I store leftover flank steak in an airtight container in the refrigerator for up to 3 days.
To reheat it, I prefer using a skillet over low heat with a small amount of oil or butter to keep the meat tender.
If I use a microwave, I heat the slices in short intervals to avoid overcooking the steak.
FAQs
What is flank steak?
Flank steak is a lean cut of beef taken from the abdominal area of the cow. It has a strong beef flavor and becomes tender when cooked quickly and sliced against the grain.
Why should flank steak be sliced against the grain?
I slice it against the grain to shorten the muscle fibers, which makes the steak much more tender to eat.
How do I know when flank steak is done?
I usually cook it to medium-rare or medium. The steak should feel slightly firm but still springy when pressed.
Can I cook this steak in a pan instead of a grill?
Yes, I sometimes cook it in a hot cast-iron skillet when grilling is not available. It still develops a flavorful crust.
What can I serve with grilled flank steak?
I like serving it with roasted vegetables, grilled corn, fresh salad, or rice for a balanced meal.
Conclusion
I enjoy preparing dry rubbed grilled flank steak because it is simple, flavorful, and perfect for many occasions. The spice rub creates a delicious crust while the grilling process keeps the steak juicy and tender. Whenever I make this recipe, I appreciate how easy it is to prepare while still delivering bold and satisfying flavor.
