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!
Grilling season has arrived in Ohio, but don’t get me wrong we grill year round. My family loves to grill, especially when it comes to beef.
You can often find these Mediterranean Beef Kabobs, Grilled Beef Kofta Kebabs, Easy Mediterranean Hamburgers and today’s Grilled Flank Steak with Dry Rub on our grill throughout the year.
There is something about that tender, juicy flavorful beef that you get from grilling.
The Ohio Beef Council and I are celebrating grilling season with this Grilled Flank Steak recipe and giving you lots of tips to get the perfect piece of beef off of the grill.
If I had to pick my favorite cut of steak flank steak is pretty high on my list. I love using it in rice bowls, steak tacos, fajitas and salads.
If you like steak you should also try my Asian Marinated Flank Steak, Beef Tenderloin Steaks with Creamy Blue Cheese Sauce, Lemon Garlic Butter Grilled Ribeye or this Roast Beef Recipe.
Recipe Ingredients
- Steak: I used flank steak in this recipe. You can use any cut of steak with the dry rub and it will work great. Just make sure to adjust the cook time depending on how thick your steaks are.
- Dry Rub: The dry rub is the best part of the steak because it incorporates so much flavor. The spice mix mixes together smoked paprika, cumin, garlic powder, chipotle chili pepper, brown sugar, salt and pepper.
- Tomato Salsa: The tomato corn salsa is the perfect finishing touch to this steak. it mixes together corn, cherry tomatoes, cilantro, lime juice, olive oil and cotija cheese.
How to Make Flank Steak
Step 1: Create Dry Rub: Preheat the grill to medium-high heat. In a small bowl mix together the rub ingredients: smoked paprika, cumin, garlic powder, chipotle chili pepper, salt, pepper and brown sugar.
Step 2: Rub Steak: Set the flank steak on a cutting board and rub the spice mixture on both sides of the flank steak.
Step 3: Grill Steak: 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. Place steak on the grill. Grill the steak to desired doneness, about 5 minutes per side for medium-rare or a temperature of 140 degrees F.
Step 4: Create Corn Salsa: 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.
What is Flank Steak?
Flank steak comes from the cow’s abdominal muscle or lower chest. It is often cut into a foot long piece of beef and grilled whole.
You might also know this cut as a London broil, jiffy steak, bavette (in French).
Flank steak has very little fat which is one thing I love about it. You don’t have to trim it! To help tenderize flank steak you might want to use a meat tenderizing mallet before applying the spice rub. I find this helps create a more tender piece of beef.
Flank steak pairs really nicely with sauces and salsas.
I love this Easy Homemade Salsa Verde, Cowboy Caviar, Easy Guacamole or this Pico de Gallo paired with it.
Recipe FAQ
Always use a meat thermometer when trying to determine beef’s doneness! Temperature should read 145°F for medium rare beef, 160°F for medium, and 170°F for well done. Keep in mind that beef’s internal temperature will continue to rise, even after it’s removed from the grill.
After grilling, allow beef to rest for about five minutes before cutting and serving. This prevents the tasty juices from draining out of the beef and onto your plate.
Other Beef Recipes to Try:
Grilled Flank Steak with Dry Rub
Ingredients
- 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}
Instructions
- Preheat the grill to medium-high heat.
- In a small bowl mix together the rub ingredients: smoked paprika, cumin, garlic powder, chipotle chili pepper, salt, pepper and brown sguar.
- Set the flank steak on a cutting board and rub the spice mixture on both sides of the flank steak.
- 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.
- 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.
- 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.
- 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.
Video
Notes
- You can use this dry rub on any steak- I especially love it on skirt steak and hanger steak.
- Always use a meat thermometer when trying to determine beef’s doneness! Temperature should read 145°F for medium rare beef, 160°F for medium, and 170°F for well done. Keep in mind that beef’s internal temperature will continue to rise, even after it’s removed from the grill.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
In todays political climate, I hope those running Ohio can prevent those who see cattle as a harm to the environment. I’m an occasional beef eater but when I want it, I want it without being told I’m harming the environment. Thank you for the nice rub.
You are welcome. 🙂