Fine Cooking

Servings: four to six.

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

Ingredients

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 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

Preparation

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.

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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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What We're Cooking Now

Name: Latin-Style Flank Steak
Yield: four to six. servings
Cuisine: Latin American
Ingredients: 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; 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