Grilled Flank Steak With Chile Spice Rub

Grilled Flank Steak With Chile Spice Rub could be just the gluten free, dairy free, paleolithic, and primal recipe you've been looking for. One serving contains 601 calories, 73g of protein, and 31g of fat. This recipe serves 4. For $6.4 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. 3920 people were glad they tried this recipe. Head to the store and pick up ground coriander, olive oil, paprika, and a few other things to make it today. Several people really liked this main course. It is perfect for The Fourth Of July. It is brought to you by Leites Culinaria. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes. Overall, this recipe earns an amazing spoonacular score of 98%. If you like this recipe, take a look at these similar recipes: Grilled Chile Lime Flank Steak, Grilled Spice-Rubbed Flank Steak, and Grilled Spice-Rubbed Flank Steak.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 70 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the spice rub1. In a baking dish large enough to fit the steak, stir together all the ingredients.Marinate the steak2. Add the steak to the spice rub, turning to coat the meat thoroughly with the rub and pressing with your fingers to help the rub adhere to the meat. Cover and toss in the fridge for at least 1 hour and up to 6 hours.Grill the steak3. When you’re ready to cook the steak, let it rest at room temperature while the grill is heating. Build a hot fire in a charcoal grill or preheat a gas grill to high. Using a grill brush, scrape the heated grill rack clean. Lightly coat a paper towel with oil and, holding it with long tongs, carefully rub the oiled towel over the grill rack.4. Place the flank steak directly over the flame or heating element grill and let it cook, undisturbed, for about 3 minutes. Rotate the steak 90° and let it cook, undisturbed, for another 3 minutes. Flip the steak and repeat on the other side so it cooks another 3 minutes undisturbed, is rotated 90°, and then cooks 3 more minutes. If you like your steak medium-rare, it should be done at this point [an instant-read thermometer inserted into the thickest portion of the steak should read 130°F (54°C)]. If you like your steak medium or well done, transfer the steak to a cooler part of the grill for a few more minutes to cook to the desired doneness.5. Transfer the steak to a cutting board, cover it loosely with foil, and let it rest for 10 minutes. Carve it against the grain into slices about 1/2 inch thick, pile them onto a platter, and serve immediately.

 

Step by step:

1. Make the spice rub

2. In a baking dish large enough to fit the steak, stir together all the ingredients.Marinate the steak

3. Add the steak to the spice rub, turning to coat the meat thoroughly with the rub and pressing with your fingers to help the rub adhere to the meat. Cover and toss in the fridge for at least 1 hour and up to 6 hours.Grill the steak

4. When you’re ready to cook the steak, let it rest at room temperature while the grill is heating. Build a hot fire in a charcoal grill or preheat a gas grill to high. Using a grill brush, scrape the heated grill rack clean. Lightly coat a paper towel with oil and, holding it with long tongs, carefully rub the oiled towel over the grill rack.

5. Place the flank steak directly over the flame or heating element grill and let it cook, undisturbed, for about 3 minutes. Rotate the steak 90° and let it cook, undisturbed, for another 3 minutes. Flip the steak and repeat on the other side so it cooks another 3 minutes undisturbed, is rotated 90°, and then cooks 3 more minutes. If you like your steak medium-rare, it should be done at this point [an instant-read thermometer inserted into the thickest portion of the steak should read 130°F (54°C)]. If you like your steak medium or well done, transfer the steak to a cooler part of the grill for a few more minutes to cook to the desired doneness.

6. Transfer the steak to a cutting board, cover it loosely with foil, and let it rest for 10 minutes. Carve it against the grain into slices about 1/2 inch thick, pile them onto a platter, and serve immediately.

Nutrition Information:

covered percent of daily need