Best 4 Flank Steak With Dry Rub Recipes
**Flank Steak with Dry Rub: A Flavorful and Versatile Dish with Various Recipe Options**
Flank steak, known for its bold flavor and lean texture, takes center stage in this culinary journey. Accompanied by a tantalizing dry rub, this dish promises an explosion of taste that will leave your palate craving more. Savor the smoky, savory, and slightly spicy notes as you bite into the tender and juicy steak. This versatile protein can be grilled, roasted, or pan-seared, making it a flexible choice for any cooking occasion. Whether you prefer a classic dry rub with garlic, paprika, and cumin or a more adventurous blend infused with chipotle chili powder and brown sugar, this recipe collection has something for every taste. Prepare to embark on a flavorful adventure as you explore the diverse dry rub recipes and cooking methods, transforming your flank steak into a mouthwatering masterpiece.
DRY RUBBED FLANK STEAK
Steps:
- Preheat a grill pan over high heat for 3 to 4 minutes
- Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.
- Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing.
DRY RUBBED FLANK STEAK
Steps:
- Preheat a grill pan over high heat for 3 to 4 minutes.
- Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.
- Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing. Serve with Chimichurri Sauce.
- Put the parsley, cilantro, capers and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the olive oil and mix until well combined. Let sit for 30 minutes so that the flavors blend.
- Per Serving (steak only - does not included sauce): Calories: 329; Total Fat: 12.5 grams; Saturated Fat: 5 grams; Protein: 49 grams; Total carbohydrates: 1 gram; Sugar: 0 grams; Fiber: 0 grams; Cholesterol: 141 milligrams; Sodium: 606 milligrams
STEAK DRY RUB
This dry rub is perfect for grilled steaks and will add amazing flavor to any cut of meat. Extra rub can be stored at room temperature for later use.
Provided by richlids
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 6
Number Of Ingredients 8
Steps:
- Mix kosher salt, smoked paprika, onion powder, garlic powder, oregano, black pepper, brown sugar, and cumin together in a sealable container. Seal container and shake to mix.
Nutrition Facts : Calories 49 calories, Carbohydrate 10.7 g, Fat 0.9 g, Fiber 3 g, Protein 1.8 g, SaturatedFat 0.2 g, Sodium 2886.5 mg, Sugar 4.1 g
GRILLED SPICE-RUBBED FLANK STEAK
Steps:
- Mash garlic and ginger to a paste with salt and spices using a mortar and pestle (or mince and mash with a large knife). Pat steak dry, then rub paste all over and marinate steak, covered and chilled, at least 8 hours.
- Prepare grill for cooking.
- Bring steak to room temperature (do not leave out longer than 1 hour). When fire is hot (you can hold your hand 5 inches above rack 1 to 2 seconds), grill steak on lightly oiled grill rack 5 to 8 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
- Holding knife at a 45-degree angle, cut steak across the grain into thin slices.
Tips:
- Choose the right cut of steak: Flank steak is a lean and flavorful cut that is perfect for grilling or roasting. Look for a flank steak that is about 1 1/2 to 2 inches thick and has a good amount of marbling.
- Use a dry rub: A dry rub is a combination of spices and herbs that is rubbed onto the steak before cooking. This helps to create a flavorful crust and keeps the steak moist.
- Cook the steak over high heat: Flank steak should be cooked over high heat to quickly sear the outside and keep the inside juicy. Grill the steak for 4-5 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit for medium-rare.
- Let the steak rest before slicing: Once the steak is cooked, let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the steak, making it more tender and flavorful.
- Use a sharp knife to slice the steak: A sharp knife will help you get clean, even slices of steak. Slice the steak against the grain to make it more tender.
Conclusion:
Flank steak is a delicious and affordable cut of meat that is perfect for grilling or roasting. By following these tips, you can cook a perfect flank steak that is juicy, flavorful, and tender. Serve the steak with your favorite sides, such as grilled vegetables, mashed potatoes, or a salad. Enjoy!
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