Chili Rubbed Flank Steak with Roasted Pepper Salsa
This Chili Rubbed Flank Steak is smoky, spicy, and a little bit sweet. Serve it with the Roasted Pepper Salsa for even more flavor.
Equipment
- Paper Towels
- Paring Knife
- Grill Pan OR Gas Grill
- 1 Small Bowl
- Parchment Paper
Ingredients
For the Chili Rubbed Flank Steak with Roasted Pepper Salsa:
- 1 flank steak 1.5 lbs.
- Kosher salt
- Avocado Oil, Ghee, or Beef Tallow to rub over the steak as a binder
- Chili-Cumin Rub see recipe below
- Avocado oil
- Cilantro leaves for garnish
- Roasted Red Pepper Salsa
For the Chili-Cumin Rub:
- 1 ½ tablespoons light-brown sugar
- 1 tablespoon chili powder Use half the chili powder if you don't love spicy
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon freshly ground black pepper
Instructions
For the Chili Rubbed Flank Steak with Roasted Pepper Salsa:
- Let flank steak come to room temperature and pat dry with paper towels. Using a paring knife, poke small cuts into the meat, almost all the way through. Cuts should be made on both sides in the direction of the grain on meat as the knife is going in, and the cuts should be about an inch apart from one another. Lightly tenderize the steak on both sides using a meat mallet.
- Season both sides of the steak generously with Kosher salt, then rub all over with avocado oil, ghee, or beef tallow. Then rub all over with the Chili-Cumin Rub.
- Grill Pan Directions (preferred method): Heat a drizzle of avocado oil in a grill pan over medium heat. Add flank steak to the grill pan diagonal to the grates. Cook for 1 ½ minutes, then turn the steak 90 degrees to make a crisscross pattern and cook another minute. Flip to the other side, repeating the crisscross cooking pattern for a medium-rare steak, another 1-2 minutes. If using a thermometer, cook until the steak registers 130°F.
- Outdoor Grill Directions: Heat the grill to high, letting it come to 450°F. Oil the grill grates. Drizzle and rub the steak with avocado oil along with the spices. Cook steak at a diagonal across the grates for 1 minute per side. Reduce heat to medium, then flip the steak again and cook another 2-4 minutes per side, with the grill cover closed, until cooked to desired temperature.
- Transfer to a cutting board and tent steak with tinfoil for 5 minutes. Thinly slice at an angle against the grain and serve on a platter with the steak juiced poured over. Sprinkle with cilantro leaves and serve with the Roasted Pepper Salsa on the side.
For the Chili-Cumin Rub:
- In a small bowl, mix all ingredients together until well-combined.
Notes
For the Steak: Steak can be stored in an airtight container in the refrigerator for up to 3 days. Let come to room temperature before serving, after taking it out of the refrigerator.
For the Chili-Cumin Rub: Store in an airtight container or ziplock bag in the pantry for up to 3 months.
For the Roasted Red Pepper Salsa: Store in an airtight container in the refrigerator for up to 5 days. Let come to room temperature before serving, after taking it out of the refrigerator. Taste and season with more salt, if needed, before serving after storage.
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