Blackened Grilled Flank Steak
Elevate your grilling game with this bold and flavorful Blackened Grilled Flank Steak recipe! Perfectly seasoned with a smoky and spicy homemade blackened spice rub, this tender flank steak packs a punch of flavor in every bite. A quick rub-down of olive oil ensures the spices adhere evenly, while high-heat grilling delivers a beautifully charred crust and juicy interior. Ready in just 25 minutes, this dish is ideal for weeknight dinners or backyard barbecues. Serve it sliced thin against the grain with a burst of brightness from fresh lime wedges and optional parsley. A must-try for steak lovers, this recipe brings restaurant-quality grilling right to your table! Keywords: blackened flank steak, grilled steak recipe, quick steak dinner, spice rub for steak, backyard grilling recipes.
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Recipe Information
Ingredients
- 1.5 pounds Flank steak
- 2 tablespoons Smoked paprika
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Cayenne pepper
- 1 teaspoon Ground black pepper
- 1 teaspoon Kosher salt
- 2 tablespoons Olive oil
- 4 pieces Lime wedges
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Lay the flank steak flat on a cutting board and pat it dry with paper towels to remove any excess moisture.
In a small bowl, combine smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, ground black pepper, and kosher salt to form the blackened spice rub.
Rub both sides of the flank steak with olive oil, then generously coat the steak with the blackened spice rub, pressing it into the meat to ensure even coverage.
Preheat your grill to high heat (450-500°F). If using a charcoal grill, ensure the coals are evenly distributed and glowing hot.
Sear the flank steak directly on the hot grill grates for 4-5 minutes per side for medium-rare. Adjust cooking time to your preferred level of doneness (use a meat thermometer: 130°F for medium-rare, 140°F for medium, etc.).
Remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute.
Slice the steak thinly against the grain to ensure tender cuts. Serve hot, garnished with lime wedges for squeezing over the steak and chopped parsley if desired.
Nutrition Facts
Calories |
2026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.6 g | 162% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 3132 mg | 136% | |
| Total Carbohydrate | 27.0 g | 10% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 2.3 g | ||
| Protein | 203.0 g | 406% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 174 mg | 13% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2603 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
