What I do while I figure out what to do next . . .

Chili Rubbed Flank Steak

While I am all about trying out new recipes, sometimes, even I need a standby.  This is it.  I made it for the first time maybe 5 years ago at the beach.  But it is an all-seasons meal.  It is just as perfect on a chilly night as it is on an outdoor deck.  I took pictures with the random sides that I did this time (what was in the cupboard) but it goes with absolutely anything.  You can even slice it up and toss it on a salad the next day (if there is any left over).


  1. 1.5 lbs flank steak (I use up to 2lbs without changing anything)
  2. 1 tablespoon olive oil
  3. 1 tablespoon chili powder
  4. 1 tablespoon sugar
  5. 1 teaspon kosher salt


Preheat broiler to Hi.

I now use a real broiler pan, but have also made it without problem on a flat rimmed cookie sheet (without problem means the pan warped, but the meat was fine anyway – and the pan returned to normal when it cooled.)

Rub both side of flank steak with olive oil.

Mix together dry ingredients and rub into meat.  The first time I just sort of put it on top – but my brother said with any rub you should really work it in and let it sit as long as possible.  So that’s what I shoot for.  But I also just rub it in and pop it under the broiler right away when I have to.

Broil without turning 10-12 minutes – 4 inches from the heating element.  I have tried this on the grill – didn’t work.

Allow to rest for 10 minutes so that juices can collect.

Slice on the bias (very thin – 45 degree angle). If you have a rimmed cutting board all the better, because there is a fair amount of juice that you don’t want to lose – or clean up off your counters.

This time I served with crusty bread, thin green beans (boiled in salted water for 5 minutes) and buttered egg noodles for a kid and family friendly weekend dinner.



Single Post Navigation

Leave a Reply

Your email address will not be published. Required fields are marked *