Mexican-Spiced Flank Steak

This homemade dry rub is the perfect rub for flank steak. Grill the steak, layer slices over a hearty of Garlic Mashed Potatoes, and top it off with some Pico de Gallo.

Yield: Entrée Portion 4-6 Adults , Prep time: 10 minutes , Cook time: 10-15 minutes



1. In a small mixing bowl combine your salt, garlic powder, paprika, oregano, cumin, coriander, and dark chili powder. Mix together until completely combined.

2. Rub both sides of the flank steak with the dry rub. Cover and let rest in the refrigerator for a couple hours.

3. Preheat your grill to high heat. Add your flank steak to the grill and let cook on the first side for 6 minutes.

4. Once the first side has had time to cook, flip and let finish cooking another 4-6 minutes, or until the steak has reached your desired doneness.

5. After your steak is cooked to your liking, remove from grill and let rest 3-5 minutes. Thinly slice against the grain, serve, and enjoy.

Tips + Tricks

**While this recipe calls for a grill, the steak comes out just as deliciously cooked in a cast iron skillet, grill pan, or on a flat-top. Just make sure you're working with a very hot surface.
**You can make this rub up to a week in advance. Store in either a plastic baggy or an air-tight container. You can also rub your steak up to 12 hours in advance and let marinate overnight.
**The dry rub is great on fish or chicken as well as a seasoning salt for popcorn or homemade French fries. Or, mix it with a little oil and rub it onto a pizza crust before layering the rest of the toppings.
**The thinner you slice your flank steak the more tender it is.