Grilled Flank Steak with Chile Spice Rub
2 tblsp kosher salt
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp cayenne pepper
1 flank steak, about 3lbs (1.5kg)
oil for grill
1. In a baking dish large enough to fit the steak, stir together all the ingredients for the spice rub. Add the steak and turn to coat thoroughly with the rub, pressing with your fingers to help it adhere to the meat as needed. Cover and let marinate in the fridge for at least 1 hour and up to 6 hours. When you are ready to cook, let the steak come to room temperature while the grill is heating.
2. 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. Rub the grill rack with oil.
3. Place the flank steak directly over a hot area of the grill and let it
sit for about 3 minutes. Rotate the steak 90 degrees, and again don’t move it for another few minutes. Turn the steak and repeat the process to grill the second side: 3 minutes without disturbing, rotate, 3 more minutes. An instant-read thermometer inserted into the thickest part will read 130 degrees F (54 degrees C) for medium-rare. Finish cooking on a cooler part of the grill if you like your steak medium.
4. Cover the steak loosely with foil and let rest for 10 minutes. Carve it against the grain into slices about ½ inch (12mm) thick and serve.
Return to episode guide >>