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Grilled Chile-Rubbed Flank Steak

Dry-rubbed flank steak that's flavorful and comes together fast!
Prep Time37 mins
Cook Time16 mins
Resting Time5 mins
Course: Dinner, Main, Main Course
Keyword: flank steak
Servings: 6


  • 1 flank steak about 2 pounds
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1/2 tsp red pepper flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp ground coriander
  • 1 tsp kosher salt
  • 2 freshly ground pepper a few grindings
  • Avocado oil or other neutral high heat oil for the grill


  • Score the meat in a wide crosshatch pattern on both sides. To do this, drag the tip of your knife lightly across the meat, no deeper than a ¼ of an inch, in parallel lines about an inch apart. Then repeat from the other direction to make a diamond pattern. Then flip the meat to score the other side. Scoring the meat helps to tenderize it and all those little cuts help the marinade and flavor absorb.
  • In a small bowl, mix the chili powder, paprika, cumin, red pepper flakes, garlic powder, coriander, salt and pepper.
  • Sprinkle the spice rub on both sides of the flank steak. Marinate for at least 40 minutes or up to overnight.
  • Preheat the grill on high. Once it’s hot, brush down and oil the grates. (It’s much easier to clean the grill grates once they’re hot. To oil the grill, pour about 2 tablespoons avocado oil onto a paper towel or old kitchen towel and quickly wipe down the grates. Any neutral-flavored high heat oil will work.)
  • Reduce heat to medium-high. Grill the steak, turning once, about 6-8 minutes per side for medium (remove when the internal temperature reaches 145 degrees).
  • Transfer the steak to a cutting board. Let it rest, covered with foil, for 5 minutes before thinly slicing against the grain.


Tip: I often don’t give an exact amount of time to cook meat on the grill because every grill cooks differently. It’s important to have an instant-read thermometer close by and pay attention to the internal temperature of the meat.