Spiced Flank Steak
Elevate your weeknight dinner with this incredibly flavorful Spiced Flank Steak, a recipe that combines bold spices with a perfectly seared steak for an unforgettable meal. Coated in a smoky, zesty rub featuring garlic powder, cumin, smoked paprika, chili powder, and coriander, this flank steak is both aromatic and packed with layers of flavor. A touch of fresh lime juice and optional cilantro garnish add a citrusy freshness that complements the robust seasoning. With just 10 minutes of prep and a quick, high-heat cook, this dish delivers restaurant-quality results in no time. Serve it as a centerpiece with roasted vegetables, in tacos, or over a crisp salad to make any occasion feel special. Perfect for grill enthusiasts or skillet lovers alike!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh lime juice
- 2 tablespoons Chopped fresh cilantro (optional)
Instructions
In a small bowl, combine garlic powder, ground cumin, smoked paprika, chili powder, ground coriander, salt, and black pepper to create the spice rub.
Pat the flank steak dry with paper towels and place it on a cutting board. Rub both sides of the steak evenly with olive oil.
Sprinkle the spice mix generously over both sides of the steak, pressing it into the meat to help it adhere.
Allow the steak to marinate at room temperature for 20-30 minutes, or cover and refrigerate for up to 2 hours for extra flavor. If refrigerating, let it come to room temperature for 15 minutes before cooking.
Preheat a large skillet, grill pan, or outdoor grill over high heat until it is very hot. Lightly oil the grates or pan to prevent sticking.
Place the seasoned flank steak on the hot surface and sear for 4-5 minutes on each side for medium-rare, or adjust time depending on your preferred doneness. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare.
Once cooked to your desired doneness, transfer the steak to a cutting board and let it rest for 5-10 minutes to retain its juices.
Slice the steak thinly against the grain for maximum tenderness.
Drizzle fresh lime juice over the sliced steak. Garnish with chopped fresh cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4092 mg | 178% | |
| Total Carbohydrate | 10.4 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 0.9 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 83 mg | 6% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1521 mg | 32% | |
*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.
