I have officially found the steak seasoning you didn't know your spice cabinet could pull off. This blend of pantry staples turns plain ol' flank steak into a full-on flavor, marinated and grilled flank steak-fast, easy, and yes, totally weeknight-approved.
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It's that magical weather window: not too hot, not too humid. Aka, perfect grilling weather. And around here, that means this juicy grilled flank steak is on repeat.
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📖Why My Recipe Works
- Dry Rub- A unique blend of spices that was originally adapted from a magazine recipe from the late 90s that is no longer available.
- Lunchbox Gold- Leftovers are one of my favorite parts of this recipe. Just slice it up over a salad!
🧾Ingredient Notes
Flank steak is a long and thin cut of meat that is very lean. The muscle grain in flank steak all runs in a single direction, so the flank steak is ideal for grilling or broiling.
It is taken from the chest of the cow. Because this muscle is well used it can be tough. Cooking flank steak correctly will ensure it comes out tender in moist.
This means a short cook time to no more than medium-rare and properly cutting against the grain to ensure tenderness. This method also works great for skirt steak.
The spices are pantry staples. I wouldn't skip the cinnamon, you can skip the clove if you aren't a fan.
⏲️How to Grill Flank Steak
- Mix together the dry rub and add olive oil. Coat both sides of the flank steak. Marinate for at least 30 minutes.
- Cook uncovered for 6 minutes, turning once, for medium-rare, about 130F degrees.
- Allow the steak to rest for 5 minutes, tented with foil. Cut across the grain into thin slices.
👩🏻🍳 Expert Tips
- Allow to rest for 30 minutes at room temperature before cooking.
- Don't skip the marinade step but you can allow the steak to marinate overnight in the refrigerator.
- Preheat your grill for a minimum of 10 minutes to ensure a quick and easy sear.
- Grill over direct heat.
🥩 Steak Doneness Guide
| Doneness | Internal Temp (°F) | Description |
|---|---|---|
| Rare | 120–125°F | Cool red center, very soft |
| Medium-Rare 🔥 | 130–135°F | Warm red center, tender & juicy |
| Medium | 140–145°F | Warm pink center, slightly firm |
| Medium-Well | 150–155°F | Mostly brown, just a hint of pink |
| Well Done | 160°F+ | Fully cooked, firm and dry |
🥗What to Serve with Dry Rubbed Steak
Sauces: I like smoky red pepper cream or creamy chimichurri.
Summer: I always serve it with Rainbow Potato Salad (pictured) and my classic Tomato Salad or a zucchini salad.
Spring / Fall: I opt for Roasted Rainbow Carrots, Wild Cauliflower Rice Pilaf with Grapes or Roasted Watermelon Radishes.
More Steak Recipes
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more? Get more flavorful recipes!
📖 Recipe Card
Dry Rub Grilled Flank Steak
Ingredients
- 1 ½ teaspoon kosher salt
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon cumin
- 1 ½ teaspoon ground coriander
- 1 ½ teaspoon paprika
- 1 teaspoon black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon cloves
- 2 tablespoon olive oil
- 2 pounds flank or skirt steak
Instructions
- Mix together all the spices and olive oil to form a paste. Spread evenly over the steak and allow to rest for 30 minutes at room temperature or overnight in the refrigerator.1 ½ teaspoon kosher salt, 1 ½ teaspoon garlic powder, 1 ½ teaspoon cumin, 1 ½ teaspoon ground coriander, 1 ½ teaspoon paprika, 1 teaspoon black pepper, ½ teaspoon ground cinnamon, ¼ teaspoon cloves, 2 pounds flank or skirt steak, 2 tablespoon olive oil
- Preheat grill on High for 10 minutes. Reduce heat to medium and place steak on the grill. Cook uncovered for 6 minutes, turning once, for medium- rare (or longer for your preferred temperature).
- Allow the steak to rest for 5 minutes, tented with foil. Cut across the grain into thin slices.
Video
Notes
- Alternatively, you can broil in the oven for 5 minutes per side.
- Any leftover steak will keep in the fridge in an airtight container for 4 to 5 days.
Equipment
- Grill, gas or charcoal
Cindy says
Its been fun having the kids help me in the kitchen during our time at home recently. They've had fun picking out recipes and making them. Its been fun to try new things! They picked this recipe and we made it today. It is delicious! The entire family loved it! So easy and so yummy!
Jen says
Making a spice rub is the perfect kids in the kitchen activity.
Julia says
This was the most tender flank steak ever and such a tasty spice rub 🙂 Loved it!
Jen says
I am so glad it was a hit!
Jayne says
I love the spicy flavors of this steak. Great recipe family loves it.
Anita says
This is a great recipe for an easy dry rub. Lucky I always have all the spices in my pantry. Time to fire up the grill.