Favorite recipes: Grilled flank steak (2024)

I have some recipes that are such staples in my rotation that I have them printed and posted on my bulletin board. Occasionally, they will become victim to the ingredients and/or process of the recipe, so I will re-print them every so often and put them right back on the bulletin board.

However, I have found that I much prefer the convenience and experience of using my iPad as a portable recipe. In order to facilitate the transition to getting my recipes online, I am going to occasionally post recipes both to share them (on my pinterest page, the food board always gets a lot of activity, so I am hoping that some of you appreciate recommended recipes too) as well as provide an online library of my favorites.

Years ago, we went to dinner at a friend’s house and flank steak was on the menu. I am not a big red meat eater, and had never had flank steak, so I wasn’t too excited about the meal. But, as a polite guest, I tried it – and was I surprised. The flank steak was delicious and flavorful, with just the right combination of flavors. I asked for the recipe, and it has been one of my family’s favorites ever since. In fact, my youngest daughter asks for this flank steak every year for her birthday dinner.

Here is the recipe for the rub:

Flank steak rub

1.5 lb flank steak (I trim the obvious fatty parts)

1 tsp kosher salt

1/2 tsp cumin

1/2 teaspoon coriander

1/4 tsp pepper

Mix the dry ingredients together, then rub into both sides of the flank steak. Steak is then ready to grill.

Serves 4 (usually with a small amount of leftovers).

Note: I always double the rub recipe. I think that this is not enough rub for a 1.5 lb flank steak, although doubling it is a bit too much. I double the recipe, put on enough rub to give both sides a good coating, then discard the remaining rub.

For special occasions, I make chimichurri sauce, which tastes great with the steak.

I mix the rub ingredients in a bowl (as noted above, I always double the original recipe). I use enough to generously rub on both sides, and discard the extra – you don’t want to over do it and make a thick crust, or it will be too salty.

We always grill our flank steak. Every grill is different, so refer to your grill manual for recommendations. For our Weber gas grill, which gets very hot and heats up very fast, we turn on all of the burners on high and get the grill hot, to about 600 degrees. We put the flank steak on, close the lid, sear it for 2 minutes. After 2 minutes, open the lid and turn off the middle burner, turn the side burners to medium-low, and flip the steak. We set the timer to 8 minutes, then we bleed the heat off to about 425 and close the lid. After the 8 minutes, we flip the steak one more time and cook 6 minutes. We like our steak more on the medium side, so adjust the time more or less to get to your liking. After the steak is taken off the grill, let it rest for a few minutes, then cut it against the grain.

So basically our perfect formula for our grill is 16 minutes – 2 searing/8 cooking one side/6 cooking the other side. However, my husband notes that on our old grill, we did the 8/6 part on medium indirect heat, and our new grill is more on the low side indirect heat because it is a very hot grill, so use your own judgment.

Here is the dinner we had last Sunday. A butter lettuce salad with a simple dressing of lemon juice, olive oil, salt and pepper mixed with one crushed garlic clove, tossed with a bit of feta cheese, an avocado, and grape tomatoes; fresh butter beans from Lucy’s Market (boiled for 12 minutes or so); and flank steak. A perfect summer dinner.

To subscribe to my blog by email, click here.
To follow my blog on Facebook, click here.
Twitter: @TTIBlog
Instagram:http://instagram.com/ttiblog
Pinterest: http://pinterest.com/ttiblog/
Visit my online store, Quatrefoil Design: www.quatrefoildesign.bigcartel.com
To see design, architecture, art, and decorative books that I recommend, please visit the Things That Inspire Amazon store.