recipes articles & more

How to Make Barbecued Chicken
10-Minute Strawberry Recipes
Recipes Dads Love
Quiche Recipe: Create Your Own
Win Steven Raichlen’s Must-Have Grilling Tools
Tour Steven Raichlen's Kitchens
How to Make Chocolate Soufflés
Ingenious Kitchen Tips
How to Roll a Roulade Cake
Strawberry Mojito

Print It| Add to Favorites| | Pin It

Latin-Style Flank Steak

by Steve Johnson

read reviews (8)

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

To learn more, read the article:
Flank Steak: Rubbed, Grilled, Sauced

Get a quick and delicious recipe every day with our FREE Make it Tonight newsletter Make it Tonight Recipe

flank steak cumin seeds chili powder more more

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): 12; Fat Calories (kcal): 110; Saturated Fat (g): 5; Protein (g): 23; Monounsaturated Fat (g): 5; Carbohydrates (g): 3; Polyunsaturated Fat (g): 1; Sodium (mg): 470; Cholesterol (mg): 55; Fiber (g): 2;

photo: Scott Phillips

From Fine Cooking 65 , pp. 44

June 1, 2004

user reviews

Rate this Recipe

by anita70, 8/13/2010we 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.

by paraque, 7/17/2010This 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!

by humbledj, 4/15/2010I 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.

by jamc379, 10/7/2009I thought this recipe was great. We made it along with the chipolte butter, which I think really enhances the spice rub.

by CelticKate, 7/15/2008The best part of this dish is the chipotle butter.

by shiel, 2/3/2008I 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!!

by greeneyedchef, 1/3/2008Rub: 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.

by AndieReid, 11/15/2007This 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.

join the conversation