Spice Rubbed Flank Steak
This flank steak was inspired by Mexican flavors for Cinco de Mayo tomorrow. The process of preparing and cooking of this flank steak is incredibly easy. You can make a fast spice rub and coat the steak early in the day, and when you pull it out just before dinner it will be packed with flavor!
A quick broil is all it will take to have that steak ready for dinner. I accompany the steak with all of the fixings for fajitas, and serve it family style so that everyone can help themselves!
If you are planning a Cinco de Mayo dinner, here are some recipes from the archives that may help round out your menu!
Spice Rubbed Flank Steak, serves 6
1 Tbs Coco powder
1 Tbs Cumin
1 Tbs Chili powder
1 Tbs Kosher salt
2 tsp chipolte chili powder
2.5 lbs of flank steak
In a bowl, combine the spices.
Place the flank steak on a foil lined sheet pan.
Rub the steak generously with the spice mixture on both sides.
Cover the steak with plastic wrap and refrigerate for a few hours, or up to overnight.
Preheat the oven to broil.
Broil the steak for about 10 minutes. Take out and let rest about 5 minutes.
Slice against the grain and serve hot.
I serve this with broiled peppers and onions, black beans, shredded cheese, avocado, salsa and hot tortillas.