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Latin-Style Flank Steak

Scott Phillips

Servings: 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

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 220
  • Fat Calories (kcal): 110
  • Fat (g): 12
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 55
  • Sodium (mg): 470
  • Carbohydrates (g): 3
  • Fiber (g): 2
  • Protein (g): 23


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.

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


Rate or Review

Reviews (11 reviews)

  • user-461796 | 11/27/2021

    I wrote the same review under the separate chipotle butter recipe, but I don't see how you could incorporate 2 tb. lime juice into only 1/2 cup butter. It does not mix in. I think the butter to lime juice ratio is way off. I am still at it, softening more and more butter to try to get it to emulsify. I think I will just pour off the lime juice and use some zest.

  • Krispie | 11/24/2014

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

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