I enjoy making dry rubbed grilled flank steak when I want a bold, flavorful dish that comes together quickly. A simple blend of spices forms a savory crust on the steak while grilling, locking in the juices and creating a delicious smoky flavor. When sliced thinly against the grain, the steak becomes tender and perfect for serving with a variety of sides.
Why You’ll Love This Recipe
I love this recipe because the dry rub delivers big flavor without requiring a long marinade. The spices form a flavorful crust during grilling while allowing the natural taste of the steak to shine.
I also appreciate how versatile this dish is. I can serve the sliced steak with roasted vegetables, salads, rice, or even use it in sandwiches and tacos. It’s a simple recipe that feels hearty and satisfying while remaining quick enough for weeknight meals.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
flank steak
olive oil
brown sugar
paprika
garlic powder
onion powder
ground cumin
salt
black pepper
chili powder
fresh parsley, chopped (optional)
Directions
I start by patting the flank steak dry with paper towels. This helps the spice rub adhere better and allows the steak to sear properly on the grill.
In a small bowl, I mix brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper to create the dry rub.
I rub a light coating of olive oil over the steak, then generously sprinkle the spice mixture over both sides. I gently press the rub into the meat so it sticks well.
Next, I preheat the grill to medium-high heat. Once hot, I place the steak directly on the grill grates.
I grill the flank steak for about 4 to 6 minutes per side, depending on the thickness and my preferred level of doneness.
After grilling, I remove the steak from the heat and let it rest for about 5 minutes. Then I slice it thinly against the grain and sprinkle chopped parsley over the top before serving.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes
Cook time: 8–12 minutes
Rest time: 5 minutes
Total time: about 25 minutes
Variations
I sometimes add smoked paprika to the dry rub for a deeper smoky flavor that complements the grilled meat.
Another variation I enjoy is adding a small amount of ground coffee to the spice mix. It enhances the richness of the steak and creates a darker crust.
When I want a slightly sweeter finish, I brush the steak with a light glaze of honey or balsamic vinegar during the last minute of grilling.
storage/reheating
I store leftover steak in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the slices briefly in a skillet over medium heat or in the oven until heated through. I try not to overheat the steak so it stays tender. The slices can also be enjoyed cold in salads or sandwiches.
FAQs
Why should flank steak be sliced against the grain?
I slice against the grain because it shortens the muscle fibers, which helps make the steak more tender and easier to chew.
How do I know when the steak is done?
I check the internal temperature or press the steak lightly to judge doneness. Medium-rare usually cooks quickly and keeps the meat juicy.
Can I cook flank steak without a grill?
Yes, I can cook it in a cast iron skillet or under a broiler if a grill isn’t available.
How long should the steak rest after grilling?
I usually let it rest for about 5 minutes so the juices redistribute throughout the meat.
What side dishes go well with flank steak?
I like serving it with roasted vegetables, grilled corn, mashed potatoes, rice, or a fresh salad.
Conclusion
I enjoy making dry rubbed grilled flank steak because it’s a simple way to create a flavorful and satisfying meal. The spice rub forms a delicious crust while the grill enhances the natural taste of the meat. With quick cooking and easy preparation, it’s a recipe I often turn to when I want something hearty and full of flavor.
Print
Dry Rubbed Grilled Flank Steak
- Prep Time: 10 minutes
- Cook Time: 8-12 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: American
- Diet: Halal
Description
A bold and flavorful grilled flank steak coated in a savory dry spice rub that forms a delicious crust while locking in juicy flavor. Quick to prepare and perfect for slicing thin and serving with a variety of sides.
Ingredients
- 1.5 lb flank steak
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- Pat the flank steak dry with paper towels to help the spice rub adhere and allow proper searing.
- In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, salt, and black pepper to create the dry rub.
- Rub olive oil lightly over the steak, then sprinkle the spice mixture generously over both sides and press it gently into the meat.
- Preheat the grill to medium-high heat.
- Place the steak directly on the hot grill grates.
- Grill for 4 to 6 minutes per side depending on thickness and desired doneness.
- Remove the steak from the grill and let it rest for about 5 minutes.
- Slice the steak thinly against the grain and sprinkle chopped parsley over the top before serving.
Notes
- Adding smoked paprika gives the steak a deeper smoky flavor.
- A pinch of ground coffee in the rub enhances the richness and creates a darker crust.
- Brush with a light honey or balsamic glaze during the last minute of grilling for a slightly sweet finish.
- Slice the steak against the grain to keep it tender.
- Leftovers can be used in salads, sandwiches, or tacos.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 85 mg
