Grilling season has officially arrived, bringing with it the irresistible aroma of smoky beef wafting through the air! While some might associate grilling with warmer months, here in Ohio, we embrace the sizzle of the grill all year long. My family, in particular, has a deep-seated love for grilling, especially when it comes to preparing beef.

Throughout the year, you can frequently find our grill fired up with crowd-pleasing recipes such as these Mediterranean Beef Kabobs, savory Grilled Beef Kofta Kebabs, and our quick and satisfying Easy Mediterranean Hamburgers. And, of course, today’s star, the Grilled Flank Steak with Dry Rub, makes regular appearances on our menu. There’s truly something special about the tender, juicy, and immensely flavorful beef that only grilling can achieve.

We’re thrilled to be celebrating the grilling season, in partnership with the Ohio Beef Council, by sharing this fantastic Grilled Flank Steak recipe. Beyond the recipe itself, we’re providing you with a wealth of tips and tricks to ensure you achieve the most perfect piece of beef off the grill, every single time. If I had to choose my absolute favorite cut of steak, flank steak would undoubtedly rank very high on that list. Its lean profile and robust flavor make it incredibly versatile, perfect for incorporating into vibrant rice bowls, zesty steak tacos, classic fajitas, and fresh salads.

If you’re as passionate about steak as we are, I highly recommend exploring some of our other beloved beef recipes. You might enjoy my Asian Marinated Flank Steak for a taste of the Far East, the decadent Beef Tenderloin Steaks with Creamy Blue Cheese Sauce, the simple yet exquisite Lemon Garlic Butter Grilled Ribeye, or our comforting Best Roast Beef Recipe.

Crafting this flavorful grilled flank steak relies on a few key ingredients. Here’s a closer look at what we’ll be using, with a focus on flavor and quality. For precise measurements and step-by-step printable instructions, remember to jump to the full recipe card below.

• Steak: For this recipe, I’ve chosen **flank steak**, a lean and flavorful cut that truly shines on the grill. Its coarse grain holds up well to grilling and readily absorbs the flavors of our dry rub. While flank steak is ideal, this versatile dry rub can be used with almost any cut of steak you prefer, such as skirt steak, hanger steak, or even sirloin. Just be sure to adjust your cooking times accordingly based on the thickness of your chosen cut to achieve your desired level of doneness.
• The Signature Dry Rub: This is arguably the heart and soul of our grilled flank steak, as it’s responsible for imparting such a rich and complex flavor profile. Our homemade spice blend combines:
  • Smoked Paprika: Delivers a beautiful, deep reddish color and an irresistible smoky aroma that enhances the grilled flavor of the beef.
  • Cumin: Adds an earthy, warm, and slightly peppery note, essential for the overall richness of the rub.
  • Garlic Powder: A foundational savory element that complements almost any meat, providing a pungent, aromatic base.
  • Chipotle Chili Pepper: Provides a subtle, smoky heat that isn’t overpowering but adds a wonderful depth and kick.
  • Brown Sugar: Not just for sweetness, brown sugar helps to create a fantastic caramelized crust on the steak during grilling (the Maillard reaction) and also aids in tenderization.
  • Salt and Pepper: The essential seasoning duo, used to enhance all the other flavors in the rub.

  This balanced mixture creates a rub that not only flavors the steak but also helps achieve a beautiful sear and locks in moisture.

• Roasted Corn Salsa: The fresh and vibrant salsa serves as the perfect bright, zesty counterpoint to the rich, smoky steak. It’s a simple yet incredibly flavorful topping that brings everything together. Our salsa expertly blends:
  • Sweet Corn: Roasted on the grill for a touch of char and enhanced sweetness, adding texture and flavor.
  • Cherry Tomatoes: Halved, they burst with fresh, juicy acidity that cuts through the richness of the beef.
  • Fresh Cilantro: Offers a bright, herbaceous, and slightly citrusy note, providing a refreshing lift.
  • Lime Juice: Essential for its bright, tangy acidity, which awakens all the flavors in the salsa and complements the steak beautifully.
  • Olive Oil: Binds the salsa ingredients together and adds a touch of healthy fat and richness.
  • Cotija Cheese (Optional): Crumbled cotija adds a salty, slightly tangy, and crumbly texture, giving the salsa an authentic Mexican-inspired finish.

Mastering Grilled Flank Steak: Step-by-Step Instructions

Achieving perfectly grilled flank steak with a deep, smoky flavor and tender texture is simpler than you think. Follow these easy steps to impress your taste buds:

Step 1: Prepare Your Grill and Dry Rub: Begin by preheating your grill to medium-high heat. This ensures a hot cooking surface for a beautiful sear, preventing the steak from sticking and locking in juices. While the grill heats, grab a small bowl and combine all your dry rub ingredients: the aromatic smoked paprika, earthy cumin, pungent garlic powder, subtly spicy chipotle chili pepper, essential salt and pepper, and a touch of brown sugar for caramelization. Mix them thoroughly until well combined.

Step 2: Season the Steak with the Dry Rub: Place your flank steak on a clean cutting board. It’s crucial to pat the steak dry with paper towels before applying the rub; this helps the spices adhere better and promotes a superior crust when grilling. Generously sprinkle and gently rub the spice mixture over both sides of the flank steak, ensuring an even coating. Don’t be shy – really work that flavor into the meat! For optimal flavor penetration and tenderization, you can let the steak sit with the rub for at least 30 minutes at room temperature, or even up to 2 hours in the refrigerator if time allows.

Step 3: Grill the Steak to Perfection: Once the grill is hot and the steak is seasoned, you can optionally drizzle 1-2 tablespoons of olive oil over the flank steak. This step is entirely optional but can help further prevent sticking to the grill and enhance the crust. Carefully place the steak directly onto the hot grill grates. Grill the steak to your desired doneness, typically about 4-5 minutes per side for medium-rare, aiming for an internal temperature of 140°F (60°C). Remember that the steak’s temperature will continue to rise a few degrees after it’s removed from the heat. For accurate results, always use a reliable meat thermometer inserted into the thickest part of the steak. Avoid overcooking, as flank steak is lean and can become tough if cooked past medium.

Step 4: Craft Your Roasted Corn Salsa: While your steak is grilling, make good use of the open flames by adding your husked ears of corn directly to the grill. Grill the corn for about 10 minutes, turning them occasionally to achieve a nice char on all sides, bringing out their natural sweetness and a subtle smoky flavor. Once grilled, remove the corn from the heat, let it cool slightly, then carefully slice the kernels off the cob and transfer them to a medium-sized bowl. If grilling isn’t an option or you’re short on time, feel free to use canned or frozen corn (thawed and drained) as a convenient alternative, skipping the grilling step for the corn. In the bowl with the corn, add the halved cherry tomatoes, fresh chopped cilantro, the bright zest of lime juice, a drizzle of extra virgin olive oil, and season with salt and pepper to taste. Gently toss everything together until well combined. For an added layer of flavor and texture, crumble in some Cotija cheese if desired. Set the salsa aside while your steak finishes cooking and rests.

Understanding Flank Steak: A Grilling Favorite

Flank steak is a lean, flavorful cut of beef that comes from the cow’s abdominal muscle or lower chest area. Known for its distinct, coarse grain and robust beefy flavor, it’s often sold as a long, flat, somewhat thin piece of meat, typically around a foot in length. While “flank steak” is its most common name, you might also encounter it under various other aliases, such as London broil (though London broil can technically refer to several cuts prepared in a specific way), jiffy steak, or even “bavette” in French cuisine.

One of the most appealing characteristics of flank steak is its very low fat content, which means minimal trimming is required before cooking – a huge plus for convenience! Because of its lean nature and strong muscle fibers, flank steak can sometimes be a bit tough if not prepared and cooked correctly. This is where tenderization techniques become important. Before applying your spice rub, you might consider using a meat tenderizing mallet to gently pound the steak. This breaks down some of the muscle fibers, helping to create a more tender and enjoyable piece of beef. Our dry rub, with its inclusion of brown sugar, also contributes to tenderization and a fantastic crust.

The coarse grain of flank steak makes it particularly adept at absorbing flavors from rubs and marinades, making it a dream cut for infusing bold tastes. After grilling, the secret to its tenderness lies in how you slice it: always slice thinly and against the grain (perpendicular to the muscle fibers) to shorten those tough fibers. This cut also pairs beautifully with a variety of vibrant sauces and salsas, which complement its rich beefiness.

Beyond our delicious corn salsa, flank steak is fantastic with other fresh accompaniments. I highly recommend trying it with this Easy Homemade Salsa Verde for a bright, tangy kick, or the textural and flavorful Cowboy Caviar. A dollop of Easy Guacamole is always a welcome addition, and for a classic, fresh option, this Pico de Gallo would be absolutely perfect.

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