Author: Susanne at Dish With Me
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Grilled Flank Steak! So YUMMY! OMGosh! This grilled meat can be used in so many different ways. You can make carne asada tacos, taco salads, burritos, use it in huevos rancheros (my way), nachos, or you can just eat it as is! It is truly delicious.
This grilled meat is one of my favorite things. Any time I have left over steak of any kind, I make huevos rancheros (coming 9/28/22) for breakfast or brunch…you can place a bet on it, every single time. Huevos is also one of my favorites. I will post that recipe soon. Probably next week-ish.
Flank steak is generally a relatively tough cut of meat, but I believe the meat benefits from the marinating process because I have cooked it this way SOOOO many times and it has turned out tender every single time. That being said, slicing against the grain is, also, very, VERY important.
HELPFUL HINTS FOR GRILLED FLANK STEAK
There is a difference between flank steak and skirt steak. Both are great options, perfect in fact, for making tacos or some kind of a Mexican meal, but skirt steak is usually thinner, so keep in mind that it will cook even faster than the flank steak…seriously, like 2 minutes on each side.
Always remember to cut AGAINST the grain to have a more tender outcome. In the photo above you can see how the grain is sort of running sideways, kind of north sideways, and I have sliced it in the opposite direction.
The ideal temperature to cook flank steak my way is about 450°F. I use a Weber charcoal grill like this.
For information about heat control: https://www.weber.com/US/en/blog/burning-questions/how-to-control-the-temperature-of-your-charcoal-grill/weber-29520.html
A great side dish to go with this Grilled Flank Steak, whichever way you decide to use it, would be my Authentic Tasting Mexican Rice, Tex-Mex Bean Salad (coming in October), and, as a main dish, I always put this meat in my Taco Salad and, if I have it on hand, it goes in my Hueovs Rancheros.
GRILLED FLANK STEAK
- Grill with lid or adjust cooking time without lid
- 1 teaspoon ground cumin
- 2 teaspoons Julio's Mexican seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Kosher salt
- 20 grinds freshly ground black pepper
- 1/4 cup EVOO
- 2 juice of 2 limes
- 3 large cloves fresh garlic grated
- 1/2 bunch fresh cilantro chopped
- 2 pound flank steak
- In a bowl, combine the first 8 ingredients (the spices). Mix well and set aside.
- Measure out the EVOO. Set aside.
- In a small bowl, juice the limes. Set aside.
- Using a microplane, grate the garlic. Set aside.
- Chop the cilantro. Set aside.
- Place the flank steak in a casserole dish. Drizzle with half of the EVOO and half of the lime juice. Sprinkle with half the seasoning mixture, then flip to the other side.
- Drizzle the rest of the EVOO and lime juice onto the steak and sprinkle with the rest of the seasoning mixture. To this side add the grated garlic and cilantro. Gently rub it in and spread it around.
- Place the seasoned flank steak in the refrigerator for a minimun of two hours, turning every now and then.
- When ready to cook, place the marinated flank steak, cilantro/garlic side up, on a pre-heated 450°F grill, open vents and place lid. Cook for 3 minutes. Flip and cook for 5 minutes.
- Remove flank steak from grill and let rest on a cutting board for 10 minutes.
- Slice against the grain in VERY thin slices.