Zesty Grilled Flank Steak with Spiced Marinade
Elevate your barbecue experience with this Zesty Grilled Flank Steak featuring a vibrant mix of spices that tantalize the taste buds. Marinated overnight for maximum flavor, this steak is perfect for summer gatherings or a cozy dinner at home. The searing method locks in the juices while adding a smoky char, making each slice melt in your mouth. Serve it in pitas, atop salads, or simply enjoy it with your favorite sides. This deliciously spiced marinade combines garlic, paprika, cumin, and more, creating a delightful combination of flavors that are sure to impress.
2-3 servings
Servings
N/A
Calories
11
Ingredients
Ingredients
Flank or Skirt Steak
1 1/2-2 lbs (Cleaned and trimmed)
Garlic Cloves
3 (Minced)
Paprika
1 1/2 teaspoons (Ground)
Coarse Salt
1 1/2 teaspoons (Coarse)
Ground Cumin
1 1/2 teaspoons (Ground)
Ground Coriander
1 1/2 teaspoons (Ground)
Black Pepper
1 teaspoon (Ground)
Ground Cinnamon
1/2 teaspoon (Ground)
Chili Powder
1/2 teaspoon (Ground)
Ground Cloves
1 pinch
Olive Oil
1 tablespoon (Extra virgin)
Instructions
1
Begin by trimming any excess fat and membranes from the flank or skirt steak for a cleaner cut.
2
In a bowl, combine minced garlic, paprika, coarse salt, ground cumin, ground coriander, black pepper, ground cinnamon, chili powder, and a pinch of ground cloves. Mix in olive oil until it forms a paste.
3
Rub this flavorful spice paste generously over both sides of the steak. For easier handling, you can cut the steak into halves or thirds. Place the rubbed steak in a large zip-lock bag and refrigerate overnight to allow the flavors to meld.
4
Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.
5
Preheat your charcoal grill to high heat, ensuring it reaches an intense temperature for a great sear.
6
Place the steak close to the hot coals and sear for about 2-3 minutes on each side until it develops a nice char.
7
After searing, move the steak to a cooler part of the grill and continue cooking for an additional 10-15 minutes, turning it at least once. It’s ready when a meat thermometer reads 130-135°F for medium-rare, or 145°F for medium.
8
Once cooked, remove from the grill and let the steak rest for about 5-10 minutes before slicing.
9
Slice the steak thinly against the grain to enhance tenderness, and serve immediately. This steak is amazing in pitas topped with lettuce, tomato, and garlic sauce for a flavorful meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of steak is best for this recipe?
The recipe recommends using either Flank Steak or Skirt Steak for the best results.
How long should I marinate the Zesty Grilled Flank Steak?
For maximum flavor, you should refrigerate the rubbed steak in a zip-lock bag overnight.
What ingredients are in the spiced marinade paste?
The paste consists of minced garlic, paprika, coarse salt, ground cumin, ground coriander, black pepper, ground cinnamon, chili powder, a pinch of ground cloves, and olive oil.
How should I prepare the steak before applying the rub?
Begin by trimming any excess fat and membranes from the steak for a cleaner cut.
Can I cook the steak immediately after taking it out of the fridge?
No, it is recommended to remove the steak from the fridge 30 minutes before cooking to bring it to room temperature.
What is the recommended cooking method?
The steak should be cooked on a charcoal grill using a two-stage method: searing over high heat followed by finishing on a cooler part of the grill.
How long do I sear the flank steak?
Sear the steak close to the hot coals for about 2-3 minutes on each side until a char develops.
What temperature should the steak reach for medium-rare?
A meat thermometer should read between 130-135°F for a medium-rare finish.
What is the target temperature for a medium steak?
For a medium level of doneness, the internal temperature should reach 145°F.
Why is it important to let the steak rest after grilling?
Resting the steak for 5-10 minutes allows the juices to redistribute, ensuring the meat remains tender and flavorful.
How should the steak be sliced for serving?
The steak should be sliced thinly against the grain to enhance its tenderness.
What are some ways to serve the Zesty Grilled Flank Steak?
You can serve it in pitas with lettuce, tomato, and garlic sauce, atop fresh salads, or with your favorite side dishes.
How many servings does this recipe make?
This recipe is designed to yield 2-3 servings.
What kind of oil should I use for the marinade?
The recipe calls for one tablespoon of extra virgin olive oil.
What can I do if the flank steak is too large for my grill or bag?
You can cut the steak into halves or thirds for easier handling and storage.
Is this recipe suitable for a summer barbecue?
Yes, it is specifically described as being perfect for summer gatherings and outdoor grilling.
Does the marinade contain any spicy ingredients?
Yes, it includes chili powder, black pepper, and garlic for a zesty and spiced flavor profile.
What type of salt is best for this spice rub?
The recipe specifies using 1 1/2 teaspoons of coarse salt.
How much steak is required for this recipe?
You will need approximately 1 1/2 to 2 pounds of Flank or Skirt steak.
How much garlic is used in the marinade?
The recipe uses 3 minced garlic cloves.
What are the secondary cooking instructions after searing?
Move the steak to a cooler part of the grill and continue cooking for 10-15 minutes, turning it at least once.
Does this recipe include any sweet spices?
It includes ground cinnamon and a pinch of ground cloves, which add a warm, complex depth to the savory rub.
Is cumin a major component of the spice mix?
Yes, it uses 1 1/2 teaspoons of ground cumin.
What is the 'grain' of the meat and why does it matter?
The grain refers to the direction of the muscle fibers; slicing against it shortens the fibers, making the meat much easier to chew.
Can I use a gas grill instead of charcoal?
While charcoal is suggested for a smoky char, you can use a gas grill by setting one side to high heat and the other to low heat.
Is paprika used for color or flavor?
It provides both a vibrant color and a mild, earthy flavor to the steak's crust.
How many total ingredients are in this recipe?
There are 11 total ingredients including the steak and the various spices and oil.
Does the recipe suggest any specific sauces?
The recipe suggests serving the steak with a garlic sauce if using pitas.
What is the preparation for the coriander?
The coriander should be in ground form for the spice paste.
Can I use this marinade for other meats?
While designed for flank steak, this zesty spice paste would likely work well on other beef cuts or even chicken.