Chili Powder–Rubbed Grilled Flank Steak
By America's Test KitchenPublished on August 22, 2007
Time
55 minutes
Yield
Serves 4 to 6
Ingredients
1 flank steak (about 2 ½ pounds)2 tablespoons ground cumin 2 tablespoons chili powder 1 tablespoon ground coriander 1 tablespoon kosher salt (or 1 ½ teaspoons table salt)2 teaspoons ground black pepper ½ teaspoon ground cinnamon ½ teaspoon red pepper flakes
Before You Begin
Flank steak is best when cooked rare, or medium-rare at most. It is also very important for the meat to rest after it comes off the grill.
Instructions
- For Charcoal Grill: Ignite about 7 quarts charcoal and burn until coals are completely covered with thin coating of light-gray ash, 20 to 30 minutes. Pile coals on one-half of grill bottom, position grill rack and heat until very hot (you can hold your hand 5 inches above grill surface for 2 seconds).For Gas Grill: Turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes.
- Rub steak all over wih spice mixture. Place directly over coals or on grate and grill until well-seared and dark brown on first side, 5 to 7 minutes (4 to 6 minutes covered for gas grill). Flip steak using tongs; continue grilling on second side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for medium-rare, (or 3 to 5 minutes, covered), on gas grill, depending on heat of fire and thickness of steak. Watch meat carefully to ensure that spice rub darkens but does not burn. Transfer meat to cutting board; cover loosely with foil, and let rest 5 to 10 minutes. Slice very thin, on bias against the grain; adjust seasoning with additional salt and pepper and serve immediately.
Time
55 minutesYield
Serves 4 to 6Ingredients
1 flank steak (about 2 ½ pounds)
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon ground coriander
1 tablespoon kosher salt (or 1 ½ teaspoons table salt)
2 teaspoons ground black pepper
½ teaspoon ground cinnamon
½ teaspoon red pepper flakes
Ingredients
1 flank steak (about 2 ½ pounds)
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon ground coriander
1 tablespoon kosher salt (or 1 ½ teaspoons table salt)
2 teaspoons ground black pepper
½ teaspoon ground cinnamon
½ teaspoon red pepper flakes
Ingredients
1 flank steak (about 2 ½ pounds)
2 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon ground coriander
1 tablespoon kosher salt (or 1 ½ teaspoons table salt)
2 teaspoons ground black pepper
½ teaspoon ground cinnamon
½ teaspoon red pepper flakes
Why This Recipe Works
We discovered, when developing our best grilled flank steak recipe, that marinating can turn the meat gray and mushy. Instead, we used a spice rub to impart flavor and a great crust. We cooked the steak over high heat for a short period time and used the most primitive method to check for doneness: We cut it open and peeked inside. The final step of our grilled flank steak recipe was to let the steak rest before slicing, to allow the juices to redistribute evenly through the meat.
Before You Begin
Flank steak is best when cooked rare, or medium-rare at most. It is also very important for the meat to rest after it comes off the grill.
Instructions
- For Charcoal Grill: Ignite about 7 quarts charcoal and burn until coals are completely covered with thin coating of light-gray ash, 20 to 30 minutes. Pile coals on one-half of grill bottom, position grill rack and heat until very hot (you can hold your hand 5 inches above grill surface for 2 seconds).For Gas Grill: Turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes.
- Rub steak all over wih spice mixture. Place directly over coals or on grate and grill until well-seared and dark brown on first side, 5 to 7 minutes (4 to 6 minutes covered for gas grill). Flip steak using tongs; continue grilling on second side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for medium-rare, (or 3 to 5 minutes, covered), on gas grill, depending on heat of fire and thickness of steak. Watch meat carefully to ensure that spice rub darkens but does not burn. Transfer meat to cutting board; cover loosely with foil, and let rest 5 to 10 minutes. Slice very thin, on bias against the grain; adjust seasoning with additional salt and pepper and serve immediately.
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