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This Grilled Flank Steak with Dry Rub comes together in 5 minutes with pantry spices. smoked paprika, chipotle, and brown sugar create a caramelized crust that seals in every drop of juice. No marinating required, and it works on any cut.
This flank steak rub takes about 5 minutes to mix and does more work than any marinade. A blend of smoked paprika, chipotle chili pepper, cumin, garlic powder, and brown sugar, it builds a deeply caramelized crust on the grill that locks in the juices and gives every slice serious flavor. You can apply it right before grilling or let it rest for up to two hours, either way, you get a tender, boldly seasoned steak that works for tacos, rice bowls, fajitas, and salads. I finish mine with a quick grilled corn and tomato salsa, but this rub honestly stands on its own. The whole steak grills in about 10 minutes. Here is exactly how to do it.
How to Make Flank Steak with a Dry Rub
Mix smoked paprika, cumin, chipotle chili pepper, garlic powder, brown sugar, salt, and pepper in a small bowl. Rub the mixture onto both sides of a 2 to 2.5 pound flank steak. Grill on medium-high heat for 4 to 5 minutes per side until the internal temperature reaches 145°F for medium-rare. Let the steak rest for 5 minutes, then slice thin against the grain at a 45-degree angle.
Why This Flank Steak Rub Works
Each ingredient in this rub has a job. Smoked paprika delivers that wood-fire depth without a smoker. Chipotle chili pepper adds a low, lingering heat that isn’t sharp or overwhelming. Brown sugar is the move, on a hot grill it caramelizes fast and creates that sticky, slightly charred crust you want on a great steak. Cumin and garlic powder build the savory backbone that ties everything together. The ratio matters too: enough spice to flavor a 2.5 pound cut without overpowering the beef itself.
One thing that sets this rub apart from others you’ll find: I use chipotle chili pepper instead of cayenne. Cayenne adds heat but no flavor dimension. Chipotle adds heat AND smokiness, which doubles down on that grilled outdoor flavor even when you’re cooking on a gas grill.
This Grilled Flank Steak with Dry Rub along with these Mediterranean Beef Kabobs, Grilled Beef Kofta Kebabs, and these Easy Mediterranean Hamburgers are on the grill all summer.
Recipe Ingredients
Here is everything you need for the rub, the steak, and the optional corn salsa. The rub ingredients are almost certainly already in your pantry. Jump to the recipe card for exact amounts.
- 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 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 lower abdominal muscle of the cow. It is a lean, long cut, typically sold as one flat piece about a foot in length, with almost no fat to trim. That leanness is part of why the dry rub matters so much: there is no intramuscular fat doing the flavor work for you. The rub creates the crust and the seasoning that makes flank steak so satisfying on the grill.
Because the muscle fibers run long and tight, flank steak can be tough if it is overcooked or sliced incorrectly. Cook it to medium-rare (145°F internal), rest it fully, and always slice thin against the grain at a 45-degree angle. Done right, it is genuinely one of the most flavorful weeknight steaks you can put on the table. You might also see this cut labeled as London broil, jiffy steak, or bavette in French butcher shops. If you want extra tenderness, a quick pass with a meat mallet before applying the rub helps break down the fibers.
Common Mistakes to Avoid
- Skipping the rest time after grilling. Five minutes off the grill makes the difference between juicy slices and dry ones. Don’t skip it.
- Cutting with the grain. Flank steak has long muscle fibers. Slice against the grain at a 45-degree angle or the steak will be chewy no matter how perfectly it was cooked.
- Not using a meat thermometer. Flank steak goes from perfect to overdone fast. Pull it at 140°F, it will rise to 145°F while resting.
- Using too much brown sugar. The recipe calls for exactly one tablespoon. More than that and the sugar burns on the grill before the beef has time to cook through.
- Leaving the rub on too long. More than 2 hours and the salt starts drawing out moisture. Apply it within a 2-hour window before grilling.
I love this Easy Homemade Salsa Verde, Cowboy Caviar, Easy Guacamole or this Pico de Gallo paired with it. If you cut up the steak you can use it in this Cottage Cheese Queso (with ground beef) or this Beef Taco Dip Recipe.
Storage Tips
- Store sliced steak in an airtight container in the refrigerator for up to 4 days. For best results, reheat quickly in a hot skillet with a splash of olive oil, just 60 to 90 seconds per side. The microwave works but can dry the beef out.
- Leftover slices are great cold on top of a salad, tucked into tacos, or layered into a grain bowl straight from the fridge.
Recipe FAQ
Pull the steak off the grill at 140°F for medium-rare. The internal temperature will continue rising to 145°F while it rests. For medium, pull at 155°F (target 160°F rested). For well done, pull at 165°F (target 170°F rested). Always use a meat thermometer, flank steak is thin and cooks fast, and the difference between medium-rare and overcooked can be under a minute.
Yes, and 5 minutes is the minimum. Resting allows the juices to redistribute through the meat. Cut too early and those juices run out onto the cutting board instead of staying in the steak. Tent the steak loosely with foil while it rests.
You can grill immediately after applying the rub and the flavor will still be excellent. For a more developed crust and deeper flavor, let the rub sit uncovered in the refrigerator for 30 minutes to 2 hours. Do not leave it longer than 2 hours, the salt in the rub will start to draw moisture out of the meat.
Absolutely. This rub works on skirt steak, hanger steak, and ribeye. It is also excellent on chicken thighs if you want to use the same seasoning for a mixed grill. Adjust cook time based on the thickness of the cut.
Other Beef Recipes to Try:
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Grilled Flank Steak with Dry Rub
Video
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 sugar.
- 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.
Notes
- This rub works on any cut of steak, it is especially good on skirt steak and hanger steak. You can also use it on chicken thighs. Apply the rub right before grilling or up to 2 hours ahead for a deeper crust. Do not leave it on longer than 2 hours or the salt will start to pull moisture from the meat.
- Always use a meat thermometer. Pull the steak at 140°F for medium-rare (it will rise to 145°F while resting), 155°F for medium, 165°F for well done. The internal temperature continues to rise after you remove the steak from the heat, so pull it 5 degrees early.
- Rest the steak for at least 5 minutes before slicing. Slice thin against the grain at a 45-degree angle, this is the most important technique step for a tender result.
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. 🙂