The Best Grilled Flank Steak | Julia At Home (S4 E3)

flank steak

🥗Healthier: sirloin

💰Cheaper: chuck steak

Sirloin is leaner and often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity.

Prepare the flank steak and set it aside.

In a mixing bowl, combine 2 tablespoons of chili powder, 2 tablespoons of ground cumin, 1 tablespoon of ground coriander, 1 tablespoon of kosher salt, 2 teaspoons of black pepper, 0.5 teaspoons of crushed red pepper flakes, and 0.5 teaspoons of ground cinnamon to make the spice rub.

Mix the spice rub ingredients together until well combined.

Place the flank steak on a foil-lined baking sheet for easy handling.

Apply the spice rub generously on both sides of the steak.

Spray a little vegetable oil on the steak to help bloom the spices and create a crust.

Preheat the grill on high for about 10-15 minutes.

Clean the grill grates with a grill brush and oil them using a paper towel soaked in vegetable oil.

Place the flank steak on the hot grill and cook for about 5 minutes on one side with the lid open.

Flip the steak and cook for another 5 minutes on the other side, also with the lid open.

Press on the steak to check for doneness, noting that the thinner end cooks faster than the thicker end.

Remove the steak from the grill and place it back on the clean baking sheet, tenting it with foil to rest for a few minutes.

Slice the steak against the grain, revealing a rosy interior, and serve with lime wedges and fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens