Dry Rub Grilled Steak Recipe

dry rub flank steak

This is a real crowd pleaser

One of my favorite recipes that will serve as many, or as little, as you would like is this grilled flank steak recipe. The original recipe calls for 3# of flank steak, but usually for my family, I purchase 1# of it at the meat counter and divide the seasoning amounts by 3.

The beauty of ordering your meat at the counter means you can get exactly what you want without over buying. (It’s also a great place to get answers to all of your questions, straight from the butcher).

My kids love this recipe too – which is always a plus. It’s fast, easy to cook and tastes amazing 👌🏽 Leftovers a perfect to add to a wrap or salad as well.

What is Flank Steak?

It’s a LEAN meat from the cow’s tummy – so it’s boneless. It’s low in fat, calories and high in protein – cha-ching! Per 3 ounces of sliced flank steak: 164 calories, 3g saturated fat and a whopping 24 grams of protein. 🙌🏼 It’s best to grill it at a high heat for a short time, so you can sear the outside while keeping the thin interior from over cooking. Make sure to cut the steak against the grain into slices.

We are having steak this week with fresh corn on the cob and a chopped salad. Ready to get your hands on the recipe so you can do the same? Here ya go, enjoy 🙂

Yields16 Servings

 3 lbs beef flank steak
Dry Rub
 2 tsp salt
 2 tsp smoked paprika
 1 tsp packed brown sugar
 ½ tsp ground ancho chile pepper
 ½ tsp ground black pepper

1

Rinse off the steak and use a paper towl to pat dry. Combine dry rub ingredients together in a bowl and then sprinkle the rub over the steak and pat down. Cover with wrap and place back in the fridge for 3 hours. Let stand at room temperature for 20 minutes prior to grilling.

2

Fire up the grill. Turn your the direct heat source to high and an indirect source to a medium heat. Place the steak on the high heat source for 1-2 minutes on each side to get the seared effect. Then place the steak in the lower heat setting for 3-4 minutes or until the steak if done to your preference. Note that this steak is meant to be red/pink in the middle.

3

Remove the steak from heat and let it sit at room temperature for 5 minutes. Slice it against the grain, crosswise in 1/4 inch strips.

Nutrition Facts

Serving Size 3 oz

Servings 16


Amount Per Serving
Calories 164Calories from Fat 63
% Daily Value *
Total Fat 7g11%
Sodium 54mg3%
Protein 24g48%

Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 3 lbs beef flank steak
Dry Rub
 2 tsp salt
 2 tsp smoked paprika
 1 tsp packed brown sugar
 ½ tsp ground ancho chile pepper
 ½ tsp ground black pepper

Directions

1

Rinse off the steak and use a paper towl to pat dry. Combine dry rub ingredients together in a bowl and then sprinkle the rub over the steak and pat down. Cover with wrap and place back in the fridge for 3 hours. Let stand at room temperature for 20 minutes prior to grilling.

2

Fire up the grill. Turn your the direct heat source to high and an indirect source to a medium heat. Place the steak on the high heat source for 1-2 minutes on each side to get the seared effect. Then place the steak in the lower heat setting for 3-4 minutes or until the steak if done to your preference. Note that this steak is meant to be red/pink in the middle.

3

Remove the steak from heat and let it sit at room temperature for 5 minutes. Slice it against the grain, crosswise in 1/4 inch strips.

Dry Rub Grilled Steak