Grilled Spice Rubbed Flank Steak Recipes

GRILLED SPICE-RUBBED FLANK STEAK

Steps:

• Mash garlic and ginger to a paste with salt and spices using a mortar and pestle (or mince and mash with a large knife). Pat steak dry, then rub paste all over and marinate steak, covered and chilled, at least 8 hours.
• Prepare grill for cooking.
• Bring steak to room temperature (do not leave out longer than 1 hour). When fire is hot (you can hold your hand 5 inches above rack 1 to 2 seconds), grill steak on lightly oiled grill rack 5 to 8 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
• Holding knife at a 45-degree angle, cut steak across the grain into thin slices.

SPICE-RUBBED GRILLED STEAK

Steps:

• Prepare a grill fire. In a small bowl, combine the ground cumin, oregano, peppercorns, brown sugar, cinnamon, paprika, and salt. Pat the rub all over the steaks. Grill the steaks over a medium-hot fire, about 5 minutes per side, or until done to your liking.

DRY RUBBED 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.

GRILLED FLANK STEAK

Steps:

• Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
• Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
• Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
• Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.

DRY RUBBED 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. 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

DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA

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.

GRILLED SPICE-RUBBED SKIRT STEAK

Steps:

• Mince garlic and mash to a paste with kosher salt. Stir together spices in a bowl, then stir in garlic and oil until a paste forms. Pat steak dry, then rub all over with paste. Marinate steak in a sealed large plastic bag, chilled, at least 6 hours.
• Bring steak to room temperature, about 30 minutes.
• While steak comes to room temperature, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Grill steak on lightly oiled grill rack, uncovered, turning over once, 4 to 6 minutes total for medium-rare.
• Cut steak diagonally across grain into 1/4-inch-thick slices. Divide sweet-potato salad among 6 plates, then top with steak and arugula.

FLANK STEAK WITH SMOKED PAPRIKA RUB

Steps:

• Combine dry ingredients and rub all over steaks.
• Cover and put in refrigerator for about 45 minutes.
• In the meantime get your grill going. Bank your fire on one side.
• Sear over high heat first, then move to cooler side of grill and cook for 3 minutes each side. Longer for more well done.
• Remove from grill and cover for a few minutes with foil.
• Remove foil and cut across the grain and serve.
• Corn on the cob and zucchini go well with this.

SPICY GRILLED STEAKS

Steps:

• In a small bowl, combine the first eight ingredients. Rub about 1 teaspoon of spice mixture over each side of steaks. , Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

GRILLED SPICED FLANK STEAK

Steps:

• In a small bowl stir together spices and salt and rub on both sides of steak. In a large sealable plastic bag marinate steak, chilled, at least one hour. Steak may be marinated, chilled, overnight.
• Prepare grill.
• Grill steak on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare meat. (Alternatively, steak may be grilled in a well seasoned ridged grill pan over moderately high heat.) Transfer steak to a cutting board and let stand 10 minutes. Holding a sharp knife at a 45 degree angle, cut steak across grain into very thin slices.

STEAK DRY RUB

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.