Taco-Rubbed Flank Steak Recipe

Close-up of a knife carving a piece of grilled flank stake
Greg Nicholas / Getty Images
  • 35 mins
  • Prep: 5 mins,
  • Cook: 30 mins
  • Yield: 4 servings Taco-Rubbed Steak
Ratings (4)

This recipe for Taco-Rubbed Flank Steak gets the stamp of approval from the American Heart Association. Traditional Mexican taco seasonings are rubbed into flank steak, which is then grilled or broiled.

It's no wonder the American Heart Association features flank steak in this recipe. Flank steak has very little fat, but it is one of the tougher cuts of beef. But there are ways to get around this. Marinating helps to tenderize the meat and impart great flavor. It's important not to overcook flank steak when grilling or broiling. The third proviso is to slice across the grain to minimize the chewy factor inherent in this cut of meat.

This Mexican Rice and Beans recipe makes a great low-fat side dish but, be advised, it is definitely not low in carbohydrates. If carbs are on your food-avoidance list, a small side salad should do nicely.

Makes 4 servings Taco-Rubbed Flank Steak.

What You'll Need

  • For the Rub:
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano (crumbled)
  • 1/2 to 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • For the Steak:
  • Juice of 1 medium lime
  • 2 pounds flank steak (all visible fat removed)

How to Make It

  1. Heat grill on high or heat broiler on high.
  2. Make the rubIn a small bowl, whisk together 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon dried crumbled oregano, 1/2 to 1 teaspoon cayenne pepper, 1/2 teaspoon salt and 1/2 teaspoon sugar.
  3. Squeeze juice of 1 medium lime over flank steak and rub juice into the meat. Completely coat with rub mixture.
  4. Grill steak or broil 5 to 6 inches from heat until desired doneness (about 5 minutes on each side for medium-rare to 15 minutes per side for well-done).

    Source: "American Heart Association Meals in Minutes" (Clarkson Potter/Publishers). Reprinted with permission.

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