Grilled Flank Steak with Dry Rub

Name: Grilled Flank Steak with Dry Rub
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 2 - 2 1/2 pounds of flank steak; 1-2 tablespoons olive oil; 2 teaspoons smoked paprika; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon chipotle chili pepper; 1 teaspoon kosher salt; 1/8 teaspoon black pepper; 1 tablespoon brown sugar; 2 ears of corn (husked or 1 1/2 cups of corn); 1 cup of cherry tomatoes (halved); 1/4 cup of fresh cilantro (chopped); 1/2 of a lime (juiced); 1 tablespoon extra virgin olive oil; Salt and pepper to taste; 1/4 cup of Cotija cheese (crumbled {optional})

This Grilled Flank Steak with Dry Rub is an easy way to make flank steak on the grill with a simple, rich mixture of spices. The rub infuses flavor into the flank steak and creates a tender steak. Slice the flank steak and top with a roasted corn salsa and serve with grilled vegetables. The perfect steak for fajitas, salads, rice bowls, steak tacos and nachos!

Prep15 min
Cook15 min
Total2 hr 30 min
Makes4 servings
Calories541

Ingredients

4 servings

2 - 2 1/2 pounds of flank steak
1-2 tablespoons olive oil

For the dry rub:

2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chipotle chili pepper
1 teaspoon kosher salt
1/8 teaspoon black pepper
1 tablespoon brown sugar

For the salsa:

2 ears of corn (husked or 1 1/2 cups of corn)
1 cup of cherry tomatoes (halved)
1/4 cup of fresh cilantro (chopped)
1/2 of a lime (juiced)
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1/4 cup of Cotija cheese (crumbled {optional})

Method

1
Preheat the grill to medium-high heat.
2
In a small bowl mix together the rub ingredients: smoked paprika, cumin, garlic powder, chipotle chili pepper, salt, pepper and brown sugar.
3
Set the flank steak on a cutting board and rub the spice mixture on both sides of the flank steak.
4
When you are ready to grill you can drizzle the 1-2 Tablespoons olive oil over the flank steak to keep the rub on the flank steak and keep it from sticking to the grill but that is optional.
5
Place the flank steak on the grill. Grill the steak to desired doneness, about 4 minutes per side for medium-rare or a temperature of 140 degrees F.
6
When you grill the steak you can also add your corn on the cob. Grill the corn for about 10 minutes, turning occasionally. Remove from the heat and remove the corn from the cob and put into a bowl. If you don't want to grill the corn you can use canned or frozen and can skip this step.
7
Mix the tomatoes, cilantro, lime juice olive oil, salt and pepper with the corn and set aside. Remove the steak from the grill and place on a large cutting board. Let the steak stand for 5 minutes. Slice across the grain at a 45 degree angle into thin strips. Top with the corn and tomato salsa.

Notes

This rub works on any cut of steak, it is especially good on skirt steak and hanger steak. You can also use it on chicken thighs. Apply the rub right before grilling or up to 2 hours ahead for a deeper crust. Do not leave it on longer than 2 hours or the salt will start to pull moisture from the meat. Always use a meat thermometer. Pull the steak at 140°F for medium-rare (it will rise to 145°F while resting), 155°F for medium, 165°F for well done. The internal temperature continues to rise after you remove the steak from the heat, so pull it 5 degrees early. Rest the steak for at least 5 minutes before slicing. Slice thin against the grain at a 45-degree angle, this is the most important technique step for a tender result.