Grilled Chili-Rubbed Flank Steak


Slideshow: Amazing Steak Recipes


  • Total Time:
  • Servings: 4


  • 1 large garlic clove
  • 1 tablespoon chopped red onion
  • 1 tablespoon fresh lime juice
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • One 1 1/2-pound flank steak
  • 10 lime wedges
  • 3 1/2 ounces Monterey Jack cheese, shredded (1 cup)
  • 2 tablespoons chopped cilantro
  • Twelve 6-inch corn tortillas, warmed

How to make this recipe

  1. In a processor, pulse the garlic with the onion, lime juice, chili powder, salt and cumin. With the machine on, slowly drizzle in the olive oil until a wet paste forms. Rub the paste all over the steak.

  2. Light a grill or preheat a grill pan. Grill the steak over a medium-high fire for 10 minutes, turning once, until an instant-read thermometer inserted in the thickest part registers 125° to 130° for medium rare. Transfer the steak to a cutting board and let rest for 5 minutes.

  3. Cut the steak across the grain into 1/4-inch-thick slices. Arrange the meat on a platter. Squeeze 2 lime wedges over the steak slices, then top with the shredded cheese and cilantro. Serve with the warm corn tortillas and the remaining lime wedges.

Contributed By Photo © Tina Rupp Published November 2003

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