Flank Steak With Dry Rub Recipes

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DRY RUBBED FLANK STEAK



Dry Rubbed Flank Steak image

Provided by The Hearty Boys

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

1 tablespoon ground mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
1/2 teaspoon cayenne
1/4 teaspoon allspice
3 pounds flank steak

Steps:

  • Preheat a grill pan over high heat for 3 to 4 minutes
  • Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.
  • Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing.

DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA



Dry-Rubbed Flank Steak with Grilled Corn Salsa image

Provided by Brian Luscher

Categories     Kid-Friendly     Steak     Corn     Healthy     Cumin     Paprika     Bon Appétit     Dallas     Texas     Small Plates

Yield 4 Servings

Number Of Ingredients 21

Dry Rub:
2 tablespoons light brown sugar
1 tablespoon ancho chile powder
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon English mustard powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Steak and Salsa:
2 tablespoons olive oil, plus more for grill
3 ears of corn, shucked
1/4 red onion, finely chopped
1 jalapeño, seeds removed, finely chopped
1 pint cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
1/3 cup fresh lime juice
Kosher salt, freshly ground pepper
1 1/2 pound flank steak

Steps:

  • Dry rub:
  • Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
  • Steak and salsa:
  • Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8-10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
  • Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
  • Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.
  • Do Ahead
  • Salsa can be made 1 day ahead. Cover and chill.

DRY RUBBED FLANK STEAK



Dry Rubbed Flank Steak image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 17

1 tablespoon ground mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
1/2 teaspoon cayenne
1/4 teaspoon allspice
3 pounds flank steak
Chimichurri Sauce, recipe follows
1 bunch parsley, leaves finely chopped
1 bunch cilantro, leaves finely chopped
3 tablespoons capers, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/2 cup olive oil

Steps:

  • Preheat a grill pan over high heat for 3 to 4 minutes.
  • Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.
  • Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing. Serve with Chimichurri Sauce.
  • Put the parsley, cilantro, capers and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for 30 minutes so that the flavors blend.
  • Per Serving (steak only - does not included sauce): Calories: 329; Total Fat: 12.5 grams; Saturated Fat: 5 grams; Protein: 49 grams; Total carbohydrates: 1 gram; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 141 milligrams; Sodium: 606 milligrams

FLANK STEAK WITH DRY RUB



FLANK STEAK WITH DRY RUB image

Categories     Beef     Garlic     Low Carb     Grill/Barbecue

Yield 4-6 servings

Number Of Ingredients 8

Flank steak (1.5 - 2 lbs.)
Garlic powder 6 tbls.
Paprika 4 tbls.
Parsley (dried) 1 tbls.
Basil (dried) 1 tsp.
Chili powder or cayenne powder (to taste)
Oregano (dried) 1 tsp.
Salt 1 tsp.

Steps:

  • Grind the dried herbs and mix together all the herbs and spices. This makes enough to use 3 or 4 times so store in a spice jar. Lay the flank steak on a large plate and sprinkle each side with the dry rub. After sprinkling, rub the dry rub into the meat. Put the flank steak in a large zipper plastic bag and refridgerate if making more than 30 min. ahead of time. Allow the steak to sit out 30 minutes before grilling to come to room temperature. Grill for 4 min. each side on high and 3-4 min. each side on medium, depending on how rare you like it. Slice across the grain on the diagonal.

STEAK DRY RUB



Steak Dry Rub image

This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.

Provided by richlids

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 6

Number Of Ingredients 8

3 tablespoons kosher salt
3 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons coarsely ground black pepper
1 tablespoon light brown sugar
1 tablespoon ground cumin

Steps:

  • Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.

Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g

DRY-RUB FOR FLANK STEAK



Dry-Rub for Flank Steak image

Make and share this Dry-Rub for Flank Steak recipe from Food.com.

Provided by Anathema

Categories     Low Cholesterol

Time 2m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons light brown sugar
1 tablespoon dried chipotle powder
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
1 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon English mustard powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin

Steps:

  • Combine brown sugar, chipotle powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander and cumin in a small bowl.
  • You are done, enjoy how easy this way.

Nutrition Facts : Calories 48, Fat 0.9, SaturatedFat 0.1, Sodium 1200.1, Carbohydrate 10.7, Fiber 2, Sugar 7.1, Protein 1

DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA



Dry-Rubbed Flank Steak With Grilled Corn Salsa image

Make and share this Dry-Rubbed Flank Steak With Grilled Corn Salsa recipe from Food.com.

Provided by Anathema

Categories     Steak

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil, plus more for grill
3 ears corn, shucked
1/4 red onion, finely chopped
1 jalapeno, seeds removed, finely chopped
1 pint cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
1/3 cup fresh lime juice
1 pinch kosher salt
4 pinches fresh ground pepper
1 1/2 lbs flat iron steaks
1 dry rub for flank steak

Steps:

  • prepare a grill for medium high heat.
  • oil grate.
  • grill corn, turning occasionally, until lightly browned all over, 8-10 minutes, let cool.
  • cut kernels from cobras and place in medium bowl.
  • add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine, season with salt and pepper.
  • set salsa aside.
  • coat steak with all of the dry rub, packing on more than once if needed and drizzle with 2 tbsp oil to help rub adhere.
  • grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups.
  • cook until nicely browned and an instead-read thermometer inserted into the thickets part registers 130 degrees, about 4 minutes per side for medium-rare.
  • transfer to a cutting board and let rest 10 minutes.
  • return steak to grill just to recaps exterior, about 1 minute per side.
  • transfer back to cutting board and slice against the grain.
  • serve topped with salsa.

Nutrition Facts : Calories 560.9, Fat 31.7, SaturatedFat 10, Cholesterol 144.9, Sodium 196.9, Carbohydrate 24.2, Fiber 3.5, Sugar 6.8, Protein 46.6

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