Grilled Chili-rubbed Flank Steak

Grilled Chili-rubbed Flank Steak

Ready in 45 minutes
9 review(s) averaging 5. 100% would make again

In Grilled Main Dishes collection

Top-ranked recipe named "Grilled Chili-rubbed Flank Steak"

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Try this Grilled Chili-rubbed Flank Steak recipe, or contribute your own. "Summer" and "FDBBQColl" are two tags used to describe Grilled Chili-rubbed Flank Steak.

"Easy and tasted great. I let it sit overnight in the fridge after coating with the rub and it was so tender and juicy that it was almost like eating a slow cooked roast. My first attempt was slightly on the mild side but the chili powder was still noticeable. I'll try a better/fresher powder next time and maybe try adding some red pepper and garlic powder to the rub."

- veratyr

Ingredients

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2 pounds Flank steak;; well trimmed
Kosher salt; to taste
black pepper; Freshly ground , to taste
1 tablespoon Chili Rub; up to 2 tablespoons, (recipe follows)
Lime wedges
~~ CHILI RUB ~~
1/4 cup Chili powder
1/4 cup Oriental sesame oil; or good quality olive oil
2 tablespoons Fresh lime juice
2 tablespoons Soy sauce
1 teaspoon Garlic; minced

Original recipe makes 4

Servings  

Preparation

Pat the flank steak thoroughly dry with paper towels. Sprinkle both sides of the steak with salt and pepper. Using your fingers, press the Chili Rub into both sides of the flank steak. Wrap the steak well and refrigerate for at least 4 hours or up to 2 days. The longer the steak marinates the more intense the flavor. Remove the flank steak from the refrigerator 1 hour before grilling.

Set up the grill, light the coals, and place the grill 4 inches above them. When the coals are ready, place the flank steak on the grill and cook, turning once, until done, 12 to 15 minutes for rare, 15 to 20 minutes for medium. Let the meat rest for 5 minutes before slicing. Slice the flank against the grain (its very easy to see) into thin strips, holding the knife at an angle to the cutting surface. Serve warm, accompanied by lime wedges.

For the Chili Rub: Combine all the ingredients in a small bowl and stir until well blended. Transfer to a small lidded container and store in the refrigerator for up to 1 month.

Blue Collar Food: Easy Home Cooking for Hardworking People by Two Really Nice Guys by Chris Styler and Bill Hodge (William Morrow and Company, Inc., copyright 1994 by Christopher Styler and William Hodge). Recipe by: Good Morning America

photo by veratyr veratyr

with grilled veggies and roasted potatoes photo by veratyr veratyr

photo by sgrishka sgrishka

Calories Per Serving: 498 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This is one of our favorite recipes altho I usually use london broil
dimickb 5 months ago
We loved this... I wouldnt change anything about this
teresalearhays 2 years ago
Easy and tasted great. I let it sit overnight in the fridge after coating with the rub and it was so tender and juicy that it was almost like eating a slow cooked roast. My first attempt was slightly on the mild side but the chili powder was still noticeable. I'll try a better/fresher powder next time and maybe try adding some red pepper and garlic powder to the rub.
veratyr 2 years ago
A favorite preparation. So easy.
robgibb 2 years ago
Delish and spicy
haydawg 4 years ago
Oh man does that steak picture look great!!!!
CCheryl 5 years ago
I love a good flank steak recipe, like this one above.
8theWholeThing 5 years ago
An outstanding recipe! I followed it with no substitutions and the results were wonderful! This chili-rubbed flank steak was very easy to prepare, had a fabulous taste...slightly smoky, nice n' tangy with a mild spiciness, and a tender texture that practically melted in our mouths. I did however, alter the grilling method slightly. Since we decided to close the lid on our grill to allow smoke to add it's flavor, we also reduced the cooking times to 8 to 10 minutes for medium-rare and 12 to 14 minutes for medium. For our taste, we gilled the steak until medium-rare and nicely seared on the outside. As the recipe name implies, chili powder is the dominate seasoning in this dish, and chili powder contains volatile flavor components that deteriorate over time. Consequently, the quality and taste of this dish completely depends upon the quality and taste of your chili powder. Whether you use store bought or homemade, just be sure to use FRESH, high quality chili powder. For a great meal off the grill, we served this with grilled zucchini and red onions (both lightly charred and tender), baked potatoes, a simple green salad and grilled bread.
sgrishka 5 years ago
[I made edits to this recipe.]
sgrishka 5 years ago
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