( Need a show stopping Beef recipe that you can grill and serve quickly?! This …

2 min read

( beefitswhatsfordinner Need a show stopping Beef recipe that you can grill and serve quickly?! This Tex-Mex Flank Steak hits all the marks. My family absolutely devoured this and keeps asking when we can have it again! We served it right on this sheet tray like you see in the pictures with rice, street taco tortillas, and all the fixings. You could also serve it as a stand-alone dish, make it into a taco bowl, dice it and serve it over nachos, the options are truly endless.

How would you eat this?!


2 tablespoons chili powder
2 teaspoons cumin powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
2 pounds Flank Steak, see note
2 tablespoons canola oil

Preheat your grill on high heat. If it has atemperature reading, it should be around 600ºF.
Combine chili powder, cumin powder, paprika,onion powder, garlic powder, and salt in a small bowl. Set aside.
Pat the Flank Steak dry with a paper towel.
Brush or rub oil onto the Flank Steak.
Evenly distribute the seasoning mix you created instep 2 over the flank steak, rubbing it in and making sure every surface iscoated.
Place the Flank Steak on the grill and close thelid. The temperature will drop to about 500ºF. This is where you want it tostay.
Grill for approximately 4 minutes per side, finishing when the internal temperature of the Flank Steak reaches 145ºF.
Remove from the grill and let sit for 5-10minutes to rest.
Serve sliced by slicing thinly against the grain of the steak (see description and picture above in the post).

Most stores sell Flank Steak in packages that are about 1 lb. I used two for this recipe.

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