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Latin-Style Flank Steak

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Serves four to six.

The flavors here are earthy and satisfying, and they mingle beautifully with the spicy heat of the chipotle butter.

For the rub:
  • 2-1/2 Tbs. ground cumin
  • 1 Tbs. chili powder
  • 1 Tbs. ground coriander
  • 1-1/2 tsp. freshly ground black pepper
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. dried oregano
For the steak:
  • 1-1/2- to 2-lb. flank steak, trimmed of any excess fat and membrane
  • 1 tsp. olive oil
  • 1 tsp. kosher salt
  • 1 recipe Chipotle Butter
Make the rub

Mix all the rub ingredients in a small bowl.

Grill the steak

Half an hour before grilling, coat the steak with the oil and pat on all of the rub, coating evenly. Heat a gas grill to medium high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire. Sprinkle both sides of the steak with salt. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 min., turning the steak every 3 to 4 min. to ensure even cooking. The thickest part of the steak will register 135°F to 140°F on an instant-read thermometer.

Transfer the steak to a cutting board and let it rest for 3 to 5 min. Slice across the grain and portion among dinner plates. Immediately cut the chilled butter into 1/4-inch slices and set a slice or two on each serving while the steak is warm, using a scant tablespoon butter per serving.

Drink Suggestions

Beer is the beverage best suited to the variety of strong, smoky flavors here. A pale ale would be great.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 220; Fat (g): fat g 12; Fat Calories (kcal): 110; Saturated Fat (g): sat fat g 5; Protein (g): protein g 23; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 3; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 470; Cholesterol (mg): cholesterol mg 55; Fiber (g): fiber g 2;

Photo: Scott Phillips

My whole family liked this including my picky 8 year old. It was very easy yet flavorful.

Great new recipe to try for a dinner party. I have to agree with others about the cumin, though -- *way* too much. I already cut the cumin by 40%, but will cut it by 60% next time. I decided to make a wet rub instead, adding lime juice and date sugar, and marinated it for 3 days. *Loved* the chipotle butter!! Will definitely make again.

we love it and everyone we've served it to, loves it too. the butter is a lovely touch. it's so easy to put together at the last minute and it's easy to keep the butter handy for future use. always an impressive dish.

This flank steak is a family favorite. The lime in the chipotle butter adds an extra dimension and is well worth the trouble to make. We keep a constant supply of chipotle butter all summer long for use on corn on the cob! Heavenly!

I really liked this easy recipe, however, I did not make the chipotle butter. I did not have the time to make it. I did think that it needed about a tsp or two of kosher salt added to it. I like how easy this is for a quick dinner.

I thought this recipe was great. We made it along with the chipolte butter, which I think really enhances the spice rub.

The best part of this dish is the chipotle butter.

I thought the recipe was good however for my extremely picky family the rub was too much and overwhelming. Once I rinsed off the rub I made great beef stroganoff and beef fried rice from the leftover!!

Rub: WAY too heavy on the cumin. Needs salt. Even over powers the chipotle butter which should be rubbed on right after taking out of the oven (if panroasting) or off the grill while waiting to rest before slicing.

This has become one of our regular dishes. The spice rub is perfectly balanced and the chipotle butter lends exactly the right amount of heat and richness to the steak. We've served this to several friends who love it as well. It's also quick to pull together and the chipotle butter can be made well in advance.

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