Grilled Spice Rubbed Flank Steak Food

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DRY RUBBED FLANK STEAK



Dry Rubbed Flank Steak image

Provided by The Hearty Boys

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 7

1 tablespoon ground mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
1/2 teaspoon cayenne
1/4 teaspoon allspice
3 pounds 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.

GRILLED SPICE-RUBBED FLANK STEAK



Grilled Spice-Rubbed Flank Steak image

Categories     Low Carb     Low Cal     Steak     Summer     Grill/Barbecue     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 9

2 large garlic cloves
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 1/2 lb flank steak, trimmed
Accompaniment: Mixed cherry tomatoes with tamarind dressing

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.

SPICE-RUBBED FLANK STEAK SALAD RECIPE BY TASTY



Spice-Rubbed Flank Steak Salad Recipe by Tasty image

Here's what you need: flank steak, salt, pepper, garlic powder, onion powder, cayenne pepper, oil, mixed greens, cherry tomatoes, avocados, carrot, red onion, mustard, honey, lemon juice, olive oil, salt, pepper

Provided by Crystal Hatch

Categories     Lunch

Time 30m

Yield 5 servings

Number Of Ingredients 18

1 lb flank steak
salt, to taste
pepper, to taste
1 teaspoon garlic powder, to taste
onion powder, to taste
cayenne pepper, to taste
oil, your preference
5 cups mixed greens
1 cup cherry tomatoes
2 avocados, diced
1 cup carrot, shredded
½ red onion, sliced
2 tablespoons mustard
2 tablespoons honey
2 tablespoons lemon juice
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper

Steps:

  • Season both sides of the flank steak generously with salt, pepper, garlic powder, onion powder, and cayenne. Massage the spices into the steak well.
  • In an oiled skillet, cook steak for 2-3 minutes on both sides (depending on desired doneness), flipping once.
  • Remove steak from skillet and allow to rest on a cutting board for 10 minutes. Allowing the steak to rest before cutting it allows the juices to resettle.
  • While the steak rests, combine the mustard, honey, lemon juice, olive oil, salt, and pepper in a small bowl. Whisk to combine. Set aside.
  • Cut the steak against the grain.
  • Assemble the salad with mixed greens, cherry tomatoes, avocados, shredded carrots, and red onion. Top with cut steak.
  • Serve with dressing.
  • Enjoy!

Nutrition Facts : Calories 414 calories, Carbohydrate 21 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, Sugar 12 grams

STEAK DRY RUB



Steak Dry Rub image

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

3 tablespoons kosher salt
3 tablespoons smoked paprika
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons coarsely ground black pepper
1 tablespoon light brown sugar
1 tablespoon ground cumin

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

DRY-RUBBED FLANK STEAK WITH GRILLED CORN SALSA



Dry-Rubbed Flank Steak with Grilled Corn Salsa image

Provided by Brian Luscher

Categories     Kid-Friendly     Steak     Corn     Healthy     Cumin     Paprika     Bon Appétit     Dallas     Texas     Small Plates

Yield 4 Servings

Number Of Ingredients 21

Dry Rub:
2 tablespoons light brown sugar
1 tablespoon ancho chile powder
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon granulated garlic
1 teaspoon English mustard powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Steak and Salsa:
2 tablespoons olive oil, plus more for grill
3 ears of corn, shucked
1/4 red onion, finely chopped
1 jalapeño, seeds removed, finely chopped
1 pint cherry tomatoes, halved
1 cup fresh cilantro, coarsely chopped
1/3 cup fresh lime juice
Kosher salt, freshly ground pepper
1 1/2 pound flank steak

Steps:

  • Dry rub:
  • Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
  • Steak and salsa:
  • Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8-10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to corn and toss to combine; season with salt and pepper. Set salsa aside.
  • Meanwhile, coat steak with all of dry rub, packing on more than once if needed, and drizzle with 2 tablespoons oil to help rub adhere. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°F, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
  • Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa.
  • Do Ahead
  • Salsa can be made 1 day ahead. Cover and chill.

DRY RUBBED FLANK STEAK



Dry Rubbed Flank Steak image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 17

1 tablespoon ground mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
1/2 teaspoon cayenne
1/4 teaspoon allspice
3 pounds flank steak
Chimichurri Sauce, recipe follows
1 bunch parsley, leaves finely chopped
1 bunch cilantro, leaves finely chopped
3 tablespoons capers, finely chopped
2 garlic cloves, minced
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
1/2 cup olive oil

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

IVO'S GRILLED SPICE-RUBBED FLANK STEAK



Ivo's Grilled Spice-Rubbed Flank Steak image

Make and share this Ivo's Grilled Spice-Rubbed Flank Steak recipe from Food.com.

Provided by Sandi From CA

Categories     Steak

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 1/2-2 lbs flank steaks or 1 1/2-2 lbs skirt steaks
3 minced garlic cloves
1 1/2 teaspoons paprika
1 1/2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1 pinch ground cloves
1 tablespoon olive oil

Steps:

  • Clean the flank or skirt steak up a little, cutting away some of the membranes and fat.
  • Make a paste of the remaining ingredients and rub the the meat on both sides with this paste. I cut the steak in half so I have two smaller ones and lay them on top of each other, but that's just me, I'm weird that way. Refrigerate overnight in a large, sealed zip lock bag.
  • Bring steak to room temperature by removing from fridge 30 minutes before cooking time. If you're grilling it over charcoal (and you should), get it insanely hot and put the steak close to the charcoal for about 2-3 minutes per side to sear it closed. Then move it further away and grill it for a total of about 15 minutes, turning it at least once. When it looks slightly charred and no longer feels bouncy when you poke it, it's probably done.
  • SLICE THINLY ACROSS THE GRAIN. Flank steak is a rather tough cut of meat and slicing it this way is very important for "cheery chewing". Serve the meat however you like, but they're quite good in a pita with a bit of lettuce, tomato and maybe a garlic sauce -- sort of like a home-made Shoarma.

Nutrition Facts : Calories 648.6, Fat 35.9, SaturatedFat 12.8, Cholesterol 139.5, Sodium 1939.7, Carbohydrate 5.3, Fiber 2.2, Sugar 0.3, Protein 73.4

SPICE-RUBBED FLANK STEAK WITH HORSERADISH CREAM



Spice-Rubbed Flank Steak With Horseradish Cream image

A 1999 Cooking Light recipe. The steak is first marinated in soy sauce and bourbon and then rubbed with a dry rub and grilled to perfection. Served with horseradish cream sauce. Prep time does not include marinating time for steak.

Provided by DailyInspiration

Categories     Steak

Time 36m

Yield 6 serving(s)

Number Of Ingredients 14

1 flank steak (1 1/2 pounds)
1/4 cup Bourbon
2 tablespoons low sodium soy sauce
1/3 cup plain fat-free yogurt
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 large garlic clove, minced
1 tablespoon sugar
1 tablespoon paprika
1 tablespoon chili powder
1 1/2 teaspoons black pepper
1 teaspoon garlic powder
1/8 teaspoon salt
cooking spray

Steps:

  • To prepare steak, trim fat from steak. Place bourbon and soy sauce in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator 24 hours, turning occasionally.
  • To prepare horseradish cream, combine yogurt, horseradish, mustard, and garlic in a small bowl. Cover and chill.
  • To prepare rub, combine sugar and next 5 ingredients (sugar through salt). Remove the steak from bag; discard marinade. Rub sugar mixture over steak and chill for 30 minutes.
  • Prepare grill or broiler. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 8 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with the horseradish cream.

Nutrition Facts : Calories 115.4, Fat 3.2, SaturatedFat 1.2, Cholesterol 23.2, Sodium 303.3, Carbohydrate 6.4, Fiber 1.3, Sugar 3.9, Protein 8.8

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