Grilled Beef Flank Steak with Tex-Mex Seasoning

A bold spice rub gives Grilled Beef Flank Steak incredible flavor with minimal effort. Perfect for weeknight dinners or summer cookouts!

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Quick Recipe Overview

WHAT: Grilled flank steak seasoned with a bold spice rub, cooked over high heat for a tender, flavorful main dish.

WHY: Quick cooking time, budget-friendly cut, and smoky char make this perfect for busy weeknights or weekend grilling.

HOW: Coat steak with spice rub, grill 4 minutes per side over high heat, rest, then slice against the grain.

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Why I Love Making Grilled Beef Flank Steak

Grilled flank steak has become our family's summer grilling staple because it delivers steakhouse flavor without the premium price tag. I love that I can have dinner on the table quickly, which makes those hectic weeknight meals so much easier. The simple spice rub creates a beautiful crust while keeping the inside tender and juicy.

What really sold me on this recipe was learning to slice against the grain — it transformed what I thought was a tough cut into something incredibly tender. My kids actually request this more than any other grilled meat, and I appreciate that it stretches our grocery budget while still feeling special. The leftovers make amazing steak tacos, salads, or sandwiches for lunch the next day.

The high-heat grilling method gives you that perfect char on the outside while keeping the center medium-rare. I've made this dozens of times, tweaking the spice blend for different flavor profiles, and it never disappoints. Whether we're having guests over or just feeding the family, this recipe delivers consistent, delicious results every single time.

Beef Flank Steak: What You Need to Know

• Flank Steak comes from the lower abdominal muscles closer to the rear of the animal.
• Flank Steak is different than Skirt Steak and Round Tip Steak, although they can look similar in their packaging.
• Flank Steak is typically sold in packages that are around 1 poundDigit.
• Flank Steak is near the middle of the pricing scale.
• Flank Steak is best served medium-rare.

Ingredient Notes

Flank Steak: Most grocery stores package flank steak in 1-pound portions. You'll need two packages for this recipe. Look for evenly thick pieces for consistent cooking. If unavailable, skirt steak works as an excellent substitute with similar texture and flavor.

For the exact amounts needed, please see the recipe card below.

How to Grill Flank Steak

Step 1: Preheat your grill to high heat (around 600°F). While it heats, combine chili powder, cumin, paprika, onion powder, garlic powder, and salt in a small bowl.

Step 2: Pat the flank steak completely dry with paper towels. Brush or rub canola oil evenly over all surfaces of the meat.

Step 3: Distribute the spice mixture evenly over the entire steak, rubbing it into the meat. Make sure every surface is well-coated for maximum flavor.

Step 4: Place the seasoned steak on the hot grill and close the lid. Grill for approximately 4 minutes per side until the internal temperature reaches 145°F for medium doneness.

Step 5: Remove the steak from the grill and let it rest for 5-10 minutes. This crucial step keeps the meat juicy and tender.

Step 6: Using a sharp knife, slice the steak thinly against the grain at a slight angle. Arrange on a platter and serve immediately.

What to Serve With Grilled Beef Flank Steak

This grilled flank steak pairs beautifully with classic summer sides. Serve it with grilled vegetables like zucchini, bell peppers, or asparagus for a complete meal. A crisp green salad with tangy vinaigrette balances the rich, spiced meat perfectly.

For a heartier meal, consider roasted potatoes, cilantro lime rice, or creamy coleslaw. The steak also shines in tacos or fajitas – just add warm tortillas, fresh salsa, guacamole, and sour cream.

Chimichurri sauce is a natural companion, adding bright, herby freshness that cuts through the smoky spices. Other excellent sauces include garlic dip sauce, blue cheese crumbles, or a simple compound butter.

Storage & Reheating Tips

Room Temperature

Don't leave cooked flank steak at room temperature for more than 2 hours to prevent bacterial growth.

Refrigerator Storage

Store leftover steak in an airtight container for up to 4 days. Slice before storing if possible, as it reheats more evenly and is ready for quick meals.

Freezer Storage

Wrap sliced steak tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

For best results, reheat gently in a skillet over medium-low heat with a splash of beef broth to prevent drying. Alternatively, microwave in 30-second intervals. Avoid high heat, which can toughen the meat.

Make-Ahead

Season the steak up to 24 hours in advance and refrigerate. Bring to room temperature 30 minutes before grilling for even cooking.

Here's My Collection of Helpful Grilling Resources

• 5 Best Steak Knives
• Easy Steak Seasoning Recipe
• How to Reverse Sear Steak
• How to Cook Steak in a Pan
• How Long Does Steak Last in the Freezer
• Herb Steak Butter
• Grilled T-Bone Steak
• Blue Cheese Steak Salad with Balsamic Dressing
• Chopped Steak Salad
• Garlic Herb Kabobs
• Dijon Peppercorn Steak
• Tex Mex Seasoning