My F&W
quick save (...)
Grilled Chili-Rubbed Flank Steak
© Tina Rupp

Grilled Chili-Rubbed Flank Steak

  • FAST
  1. 1 large garlic clove
  2. 1 tablespoon chopped red onion
  3. 1 tablespoon fresh lime juice
  4. 2 teaspoons chili powder
  5. 2 teaspoons salt
  6. 1 teaspoon ground cumin
  7. 2 tablespoons olive oil
  8. One 1 1/2-pound flank steak
  9. 10 lime wedges
  10. 3 1/2 ounces Monterey Jack cheese, shredded (1 cup)
  11. 2 tablespoons chopped cilantro
  12. Twelve 6-inch corn tortillas, warmed
  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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.