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Grilled Flank Steak with Dry Rub

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! 

Grilled Flank Steak with Dry Rub on white platter.

GRILLED FLANK STEAK WITH DRY RUB

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.

Slow Cooker Italian Short Ribs

As many of you know I love in Northeast Ohio. One of my favorite parts about living in Ohio is that our state is filled with farmers.

My family actually has farming in their blood. We own farms in Illinois and it is something we are very proud of! 

I know my family isn’t alone in that pride- I have met so many beef farmers that share that same passion. 

Actually in Ohio, more than 17,000 families own and operate beef farms, and beef cattle can be found in every county across the state!

Although many believe that industrial farming has taken the place of family farms and ranches, 97 percent of beef farms are family-owned and operated.

I love that the farms are passed down through the generations. It truly instills a love for farming and for the animals. 

Ohio’s beef farmers use the latest technology and resources to ensure they are raising cattle in a safe, humane and environmentally sustainable way.

Grilled Flank Steak with Dry Rub on blue plate.

What Ingredients are in This Flank Steak?

  • FLANK STEAK
  • OLIVE OIL 

FOR THE DRY RUB:

  • SMOKED PAPRIKA
  • CUMIN
  • GARLIC POWDER
  • CHIPOTLE CHILI PEPPER
  • BROWN SUGAR SALT & PEPPER

FOR THE GRILLED CORN TOMATO SALSA:

  • CORN
  • CHERRY TOMATOES
  • CILANTRO
  • LIME JUICE
  • OLIVES OIL 
  • COTIJA OR FETA CHEESE {OPTIONAL}
Grilled Flank Steak with Dry Rub ingredients with flank steak on cutting board.

How Do You Make Grilled Flank Steak with Dry Rub?

1. Preheat the grill to medium-high heat.

2. In a small bowl mix together the rub ingredients: smoked paprika, cumin, garlic powder, chipotle chili pepper, salt, pepper and brown sugar.

3. Set the flank steak on a cutting board and rub the spice mixture on both sides of the flank steak.

Grilled Flank Steak with Dry Rub on a cutting board.

4. 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.

5. 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.

Grilled Flank Steak with Dry Rub on grill.

6. When you grill the steak you can also add your corn on the cob.

7. 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.

8. If you don’t want to grill the corn you can use canned or frozen and can skip this step.

Grilled Flank Steak with Dry Rub on grill.

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. 

Grilled Flank Steak with Dry Rub on cutting board.

Is Beef Nutritious For Me?

Yes it is! I am going to give you a quick run-down on why beef is a nutritious option for your meals throughout the week. 

  • There’s no stronger protein source than beef! One 3 oz cooked serving of beef provides half your Daily Value of protein (25 grams), for under 200 calories.
  • Beef supplies 10 essential nutrients, including B-vitamins, zinc, niacin, phosphorus and iron, which helps support an active lifestyle. 
  • Beef supports a healthy lifestyle, especially during active summer months! Research shows that enjoying protein-rich foods can help curb cravings, maintain muscle during weight loss, and maintain healthy levels of blood sugars and cholesterol. As we approach the warm months this is so important. 
  • Add beef to your plate to perform at your best. The nutrients found in beef help build strong muscles and bones, and maintain high energy levels – two important factors of an active lifestyle. 

Grilled Flank Steak with Dry Rub on white plate with fork. 

Tips for Grilling Beef:

  • CHANGE UP THE CUT OF BEEF: Can’t find flank steak at the grocery store? Don’t worry! This recipe would also taste great when prepared with skirt steak or hanger steak. Honestly, this dry rub can be used on any steak you are going to grill. 
  • STORAGE OF BEEF: It’s essential to keep beef fresh and chilled until it’s time to grill. Store beef in the refrigerator to ensure it remains at a safe temperature of 35-40°F. 
  • GRILL TIMES: Become a grill master this summer! Follow these simple grilling guidelines to learn approximately how many minutes to grill burgers, steaks and kabobs to achieve the perfect temperature.
  • DON’T FLIP TOO MUCH: Remember: Don’t flip your steaks and burgers too much! Usually, one flip is all you need. 
  • TEMPERATURE OF BEEF: 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. 
  • REST: 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.
Grilled Flank Steak with Dry Rub on white platter.

Other Beef Recipes You Might Like:

LEBANESE BEEF AND GREEN BEANS

SLOW COOKER MEXICAN BEEF BRISKET 

BEEF SHAWARMA

MEXICAN ZUCCHINI 

BEEF STUFFED PEPPERS 

Grilled Flank Steak with Dry Rub on white platter.

Grilled Flank Steak with Dry Rub

Yield: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes

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! 

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 GRILLED CORN TOMATO 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

  1. Preheat the grill to medium-high heat.
  2. In a small bowl mix together the rub ingredients: smoked paprika, cumin, garlic powder, chipotle chili pepper, salt, pepper and brown sguar.
  3. Set the flank steak on a cutting board and rub the spice mixture on both sides of the flank steak.
  4. 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.
  5. 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.
  6. 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.
  7. Mix the tomatoes, cilantro, lime juice olive oil, salt and pepper with the corn and set aside.
  8. Remove the steak from the grill and place on a large cutting board.
  9. 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.

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. 

Comments are temporarily closed while we perform maintenance on the website.

Patricia Sackett

Saturday 13th of May 2023

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.

Julia

Saturday 13th of May 2023

You are welcome. :)

Comments are closed.
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