Ancho-Rubbed Grilled Flank Steak

How to Make Ancho-Rubbed Grilled Flank Steak

1. 1

   Step 1: Make the ancho rub and season the steak

   In a small bowl, combine the ancho chili powder, light brown sugar, smoked paprika, kosher salt, and freshly ground black pepper. Pat the flank steak dry with paper towels, rub both sides with about 1 tablespoon of olive oil, then press the spice mixture firmly into the meat so it forms an even coating. Let the seasoned steak sit at room temperature for 10–20 minutes (or refrigerate up to 2 hours) to allow the rub to adhere.

   For this step

   • 1 1/2 lbFlank steak
   • 2 tbspAncho chili powder
   • 1 tbspLight brown sugar
   • 1 tspSmoked paprika
   • 1 tspFreshly ground black pepper
   
2. 2

   Step 2: Prepare the lime-chimichurri

   Finely chop the parsley and mince the garlic, then combine in a bowl with fresh lime juice. Stir in the remaining olive oil, season with a pinch of salt and a few grinds of black pepper, and taste—add a touch more lime if you want brighter acidity. This quick chimichurri is intentionally bright and loose so it shines against the smoky crust of the steak.

   For this step

   • 1 cupFlat-leaf parsley (packed)
   • 3 clovesGarlic cloves
   • 2 tbspFresh lime juice
   
3. 3

   Step 3: Preheat and oil the grill

   Heat the grill to high (500–550°F / 260–290°C) with a clean grate—this searing heat creates the crust. Use a paper towel dipped in oil and tongs to oil the grates (or brush lightly with oil) so the steak releases easily and gets good grill marks.
4. 4

   Step 4: Grill the steak over high heat

   Place the rubbed flank steak over direct high heat and sear for 4–6 minutes per side for medium-rare (timing varies with thickness). Move to a cooler part of the grill only if the exterior is charring too quickly; use an instant-read thermometer and pull at 125–130°F (52–54°C) for medium-rare. Let the fire char the rub—don’t press down—and flip only once or twice for a good crust.
   
5. 5

   Step 5: Rest, slice across the grain, and serve

   Transfer the steak to a cutting board and tent loosely with foil; rest 8–10 minutes so juices redistribute. Identify the grain (muscle fibers) and slice thinly across the grain at a steep angle—about 1/4-inch slices—to maximize tenderness. Arrange slices on a platter and spoon the lime-chimichurri over the steak or serve it on the side for guests to add as they like.

1. In a small bowl, combine the ancho chili powder, light brown sugar, smoked paprika, kosher salt, and freshly ground black pepper. Pat the flank steak dry with paper towels, rub both sides with about 1 tablespoon of olive oil, then press the spice mixture firmly into the meat so it forms an even coating. Let the seasoned steak sit at room temperature for 10–20 minutes (or refrigerate up to 2 hours) to allow the rub to adhere.
2. Finely chop the parsley and mince the garlic, then combine in a bowl with fresh lime juice. Stir in the remaining olive oil, season with a pinch of salt and a few grinds of black pepper, and taste—add a touch more lime if you want brighter acidity. This quick chimichurri is intentionally bright and loose so it shines against the smoky crust of the steak.
3. Heat the grill to high (500–550°F / 260–290°C) with a clean grate—this searing heat creates the crust. Use a paper towel dipped in oil and tongs to oil the grates (or brush lightly with oil) so the steak releases easily and gets good grill marks.
4. Place the rubbed flank steak over direct high heat and sear for 4–6 minutes per side for medium-rare (timing varies with thickness). Move to a cooler part of the grill only if the exterior is charring too quickly; use an instant-read thermometer and pull at 125–130°F (52–54°C) for medium-rare. Let the fire char the rub—don’t press down—and flip only once or twice for a good crust.
5. Transfer the steak to a cutting board and tent loosely with foil; rest 8–10 minutes so juices redistribute. Identify the grain (muscle fibers) and slice thinly across the grain at a steep angle—about 1/4-inch slices—to maximize tenderness. Arrange slices on a platter and spoon the lime-chimichurri over the steak or serve it on the side for guests to add as they like.