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Sliced grilled beef flank steak garnished with fresh cilantro, served alongside sliced avocado on a baking sheet. The text “LONGBOURN FARM” appears at the bottom of the image.

Grilled Beef Flank Steak with Tex-Mex Seasoning

Melissa Griffiths
A bold spice rub gives Grilled Beef Flank Steak incredible flavor with minimal effort. Perfect for weeknight dinners or summer cookouts!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 8 minutes
Resting Time 10 minutes
Total Time 23 minutes
Servings 6
Calories 262 kcal

Equipment

Ingredients
  

  • 2 tablespoons chili powder
  • 2 teaspoons cumin powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ 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.
    2 tablespoons chili powder, 2 teaspoons cumin powder, 1 teaspoon paprika, 1 teaspoon onion powder, ½ teaspoon salt
  • Pat the flank steak dry with a paper towel.
    2 pounds flank steak
  • Brush or rub oil onto the meat.
    2 pounds flank steak
  • Evenly distribute the seasoning mix you created over the flank steak, rubbing it in and making sure every surface is coated.
  • Place the meat on the grill and close the lid. The temperature will drop to about 500ºF. This is where you want it to stay.
  • Grill for approximately 4 minutes per side, finishing when the internal temperature of the steak reaches 145ºF.
  • Remove from the grill and let sit for 5-10minutes to rest.
  • Slice thinly against the grain of the steak (see description and picture above in the post)and serve.

Notes

Flank Steak Portions: Most stores sell flank steak in packages that are about 1 lb. I used two packages (2 pounds) for this recipe.
Spice Variations: Create different flavor profiles by swapping the chili-cumin base. Try a coffee rub (espresso powder, brown sugar, smoked paprika), Mediterranean blend (oregano, thyme, lemon zest), or Asian-inspired (five-spice powder, ginger, garlic).
Different Cuts: Skirt steak is the closest substitute with similar grain structure and cook time. Sirloin flap steak (also called bavette) also works well. For a leaner option, try top round, though it requires a marinade for tenderness.
Heat Level: Adjust the chili powder amount to your preference. For mild, use 1 tablespoon; for spicy, add cayenne pepper or use hot chili powder. Smoked paprika adds depth without heat.

Nutrition

Serving: 1 of 6 servingsCalories: 262kcalCarbohydrates: 2gProtein: 33gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 91mgSodium: 320mgPotassium: 596mgFiber: 1gSugar: 0.3gVitamin A: 963IUVitamin C: 0.2mgCalcium: 49mgIron: 3mg
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