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Grilled Tex-Mex Flank Steak
Grilled Tex-Mex Flank Steak is a quick and easy meal that isa showstopper and crowd pleaser. With zero marinade time and a quick cook time,this flank steak recipe is perfect for any occasion.
Course
Main Course
Cuisine
American
Keyword
grilled flank steak, tex mex flank steak
Prep Time
5
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
13
minutes
minutes
Servings
6
people
Calories
262
kcal
Author
Alli
Equipment
Thermoworks MK4 Thermapen
ThermoPop
Nexgrill Deluxe
Grill Utensil Set
Cutting Board
Santoku Knife
Ingredients
2
tablespoons
chili powder
2
teaspoons
cumin powder
1
teaspoon
paprika
1
teaspoon
onion powder
1
teaspoon
garlic powder
1/2
teaspoon
salt
2
pounds
Flank Steak
see note
2
tablespoons
canola oil
Instructions
Preheat your grill on high heat. If it has atemperature reading, it should be around 600ºF.
Combine chili powder, cumin powder, paprika,onion powder, garlic powder, and salt in a small bowl. Set aside.
Pat the Flank Steak dry with a paper towel.
Brush or rub oil onto the Flank Steak.
Evenly distribute the seasoning mix you created instep 2 over the flank steak, rubbing it in and making sure every surface iscoated.
Place the Flank Steak on the grill and close thelid. The temperature will drop to about 500ºF. This is where you want it tostay.
Grill for approximately 4 minutes per side, finishing when the internal temperature of the Flank Steak reaches 145ºF.
Remove from the grill and let sit for 5-10minutes to rest.
Serve sliced by slicing thinly against the grain of the steak (see description and picture above in the post).
Notes
Most stores sell Flank Steak in packages that are about 1 lb. I used two for this recipe.
Nutrition
Calories:
262
kcal
|
Carbohydrates:
2
g
|
Protein:
33
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
91
mg
|
Sodium:
320
mg
|
Potassium:
596
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
963
IU
|
Vitamin C:
1
mg
|
Calcium:
49
mg
|
Iron:
3
mg