Grilling Seafood ancho chimichurri grill summer dinner

Ancho-Rubbed Grilled Flank Steak

Name: Ancho-Rubbed Grilled Flank Steak
Prep time: 20 min
Cook time: 12 min
Total time: 42 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup Flat-leaf parsley (packed); 1 1/2 lb Flank steak; 3 cloves Garlic cloves; 2 tbsp Ancho chili powder; 2 tbsp Fresh lime juice; 1 tbsp Light brown sugar; 1 tsp Smoked paprika; 1 1/2 tsp Kosher salt; 1 tsp Freshly ground black pepper; 3 tbsp Extra-virgin olive oil (total: for rub + chimichurri)

Smoky ancho-chili dry rub turns flank steak into a bold, grill-ready centerpiece; recipe includes rub mix, high-heat timing, resting and cross-grain slicing tips, plus a bright lime-chimichurri finish perfect for late-summer cookouts. A simple, quick-prep flank steak gets a deeply smoky crust from the ancho rub and a fresh, tangy lift from lime-chimichurri—ideal for backyard gatherings.

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Prep: 20m · Cook: 12m · Total42 mins

DifficultyMedium

Serves6

AuthorTopshelf Recipes

Ingredient Spotlight

Ancho chili powder

Ancho chili powder is ground dried poblano pepper, commonly used in Mexican cuisine; it has a mild heat with sweet, raisin-like and lightly smoky fruitiness. Many U.S. home cooks may not be familiar with its specific flavor profile even if they know generic chili powder. Find it at Latin markets, well-stocked supermarkets, or online; you can substitute guajillo or pasilla powder for a similar fruity-chile flavor, or mix mild chili powder with a pinch of smoked paprika for a quick stand-in.

Ingredient Spotlight

Smoked paprika

Smoked paprika (Spanish pimentón) is made from peppers smoked over oak, giving a deep smoky, slightly sweet paprika flavor central to Spanish cooking. It’s more distinctive than regular paprika and adds both color and a pronounced smoky aroma. You can find it in most grocery stores or online; if you don’t have it, substitute sweet paprika plus a tiny pinch of chipotle powder or a drop of liquid smoke (used sparingly) to mimic the smoke.

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Author's Note

"This ancho-rubbed flank steak is a great centerpiece for late-summer cookouts—charred and smoky outside with a bright herb-lime finish. Home cooks will love how quickly it comes together and the easy cross-grain slicing that makes every bite tender."

Ancho-Rubbed Grilled Flank Steak

This ancho-rubbed grilled flank steak is built around contrast: a deeply smoky, slightly sweet crust from ancho chili, smoked paprika and brown sugar, set against the bright, herbal lift of a lime-chimichurri. Flank is a lean, long-fiber cut that rewards high heat and a quick finish—the intense sear caramelizes the sugars in the rub and concentrates the chili’s fruitiness while leaving the interior tender and juicy. The rub in this version is simple on purpose so the chile’s smoky, raisiny notes can take center stage without extra competing spices.

The lime-chimichurri keeps the plate lively—fresh parsley and zesty lime cut through the fat and char, making slices of steak sing whether you serve them on a platter for a backyard crowd or tucked into tacos. Small timing decisions matter: heat the grill hot, monitor internal temperature rather than rely on clock time, and always slice thin across the grain to maximize tenderness. This recipe is for cooks who want bold, grill-forward flavor with minimal fuss and a bright finishing sauce that elevates every bite.

Plan your timing

Enter your target meal time:

6:15 pm–6:23 pm→Make the ancho rub and season the steak

6:23 pm–6:31 pm→Prepare the lime-chimichurri

6:31 pm–6:39 pm→Preheat and oil the grill

6:39 pm–6:47 pm→Grill the steak over high heat

6:47 pm–6:55 pm→Rest, slice across the grain, and serve

Ingredients

Yield

Instructions

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 1/2 tspKosher salt
1 tspFreshly ground black pepper
3 tbspExtra-virgin olive oil (total: for rub + chimichurri)

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

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.

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.

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.

Tips from the kitchen

Pat Steak Bone-Dry

Use paper towels to remove surface moisture before oiling so the rub adheres and the meat sears cleanly rather than steams.

Press Rub Firmly

After oiling, press the spice mix into the meat with your hands—this builds a compact crust that chars attractively on the grill.

Use an Instant Thermometer

Check the thickest part and pull at 125–130°F (52–54°C) for medium-rare; the steak will rise a few degrees while resting.

Hot, Short Sear

Sear over very high heat for 4–6 minutes per side depending on thickness, moving only if the rub is burning rather than browning.

Slice Across Grain

Let the steak rest 8–10 minutes, identify the direction of the muscle fibers and cut thin (about 1/4-inch) at a steep angle to shorten fibers.

Variations & substitutions

Cilantro-Lime Chimichurri

Swap half the parsley for cilantro and add a pinch of ground cumin for a southwestern lift that's excellent with corn-based sides.

Chipotle-Ancho Rub

Replace 1 tablespoon ancho with 1 teaspoon chipotle powder for deeper smoke and a touch of heat, then reduce brown sugar slightly to avoid over-charring.

Skirt or Bavette Substitute

If you can’t find flank, skirt or bavette steak work well; they cook faster so reduce searing time and watch temperatures closely.

Vegetarian Cauliflower Steaks

For a plant-based option, rub thick cauliflower steaks with the ancho mix and grill over high heat until charred and tender, then finish with the lime-chimichurri.

Storage & make-ahead

Store leftover sliced steak and chimichurri separately in airtight containers in the refrigerator for up to 3–4 days; keeping the sauce separate preserves texture and brightness. Reheat slices gently in a skillet over low heat with a splash of beef broth or oil to avoid overcooking, or enjoy cold on salads and sandwiches. Cooked steak can be frozen for up to 2 months—slice first for quicker thawing and reuse.

What to serve with it

Serve the sliced steak with grilled street corn, charred scallion potatoes or a black-bean-and-corn salad for late-summer brightness; add quick pickled red onions for a sweet-tangy counterpoint. For drinks, a citrus-forward margarita or a light Mexican lager complements the smoky-ancho flavors, while a mezcal spritz leans into the smoky notes. Plate the steak on a warm platter and spoon chimichurri over just before serving so it stays vivid.

Frequently asked questions

Can I make the rub ahead of time?

Yes—mix the ancho, smoked paprika, brown sugar, salt and pepper and store in an airtight jar for several weeks; press freshly for best aromatic impact when you season the day of grilling.

What if I don’t have an instant-read thermometer?

You can use the finger test to estimate doneness or cut into the thickest part to check color, but these are less reliable—an instant thermometer is the safest way to hit medium-rare with flank.

My rub is charring too fast—what should I do?

Move the steak to a cooler zone of the grill or reduce heat and cook with the lid closed; reduce searing time next time or use slightly less brown sugar to prevent rapid caramelization.

Can I prepare the chimichurri ahead?

Yes—the chimichurri can be made several hours ahead to let flavors meld, but add a splash more lime just before serving if it has dulled.

How thin should I slice the steak for tacos?

For tacos slice about 1/8–1/4 inch thin across the grain; thinner slices are easier to fold in tortillas and keep each bite tender.

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Ingredients

6 servings

Step 1: Make the ancho rub and season the steak

Flank steak1 1/2 lb
Ancho chili powder2 tbsp
Light brown sugar1 tbsp
🛒 BuySmoked paprika1 tsp
Kosher salt1 1/2 tsp
Freshly ground black pepper1 tsp
Extra-virgin olive oil (total: for rub + chimichurri)3 tbsp

Step 2: Prepare the lime-chimichurri

Flat-leaf parsley (packed)1 cup
Garlic cloves3 cloves
Fresh lime juice2 tbsp

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Nutrition Facts

Per serving: 1 serving (about 350g)

Calories470

Total Fat32g

Saturated Fat8g

Trans Fat0g

Polyunsaturated Fat3g

Monounsaturated Fat15g

Total Carbohydrates6g

Dietary Fiber1g

Total Sugars3g

Protein38g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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