Grilling Flank Steak

Flank Steak is one of those great grilling cuts of beef, flavorful and quick cooking. Grilling Flank Steak makes for excellent meals.

Grilling Flank steak is used extensively in Mexican cuisine and Asian. Formerly a relatively cheap cut of beef it has been used for Carne Asada and Stir-Fry dishes.  

Check out Wikipedia's Flank Steak Page

And no we do not have a recipe for Lady Gaga's Meat Dress. (Check out Wikipedia for an explanation)

Grilling Flank Steak = Spice Rubbed Flank Steak with Poblano Chile Mushroom Rajas

When we think about grilling flank steak, Rainee and I like something a bit on the spicy side. I think that living in Cabo San Lucas really got us into the chilies. The full flavor of the flank steak comes through the heat of the Spicy Poblano and Mushroom Rajas well. The rajas are our take on a traditional Mexican condiment melded with steakhouse sautéed mushrooms.

2     flank Steaks roughly 2 pounds trimmed and cleaned of exterior fat. 

4     tablespoons Olive Oil

2     tablespoons your favorite spice rub or try one of ours RRR Rub or Espresso Ancho Chile Rub

       Kosher Salt

Heat grill to a nice medium high heat. Rub you flank steaks with the rub and olive oil. Marinate for four hours if time permits.

Grilling flank steak is not a cut of meat to be cooked well done. Medium is the most done that I recommend. Otherwise it can get tough. However.. that quality is what makes it a flavorful cut as well.

Grilling flank steak to rare, medium rare or medium, as mentioned above ( Allow to rest for 15 minutes to let the juices seal in then slice thin across the grain of the beef. If you cut with the grain, the meat will be stringy and tough. 

Poblano Chile & Mushroom Rajas

1 Poblano Chile seeded and julienned fine

2 Serrano Chiles seeded and julienned fine*

½ Lb. Fresh Mushrooms thinly sliced

1 White Onion

2 Cloves Garlic chopped fine

2 Tablespoons Olive Oil


In a large sauté pan place the oil and heat over medium flame, ad the onions and sauté until clear around 3 minutes, do not brown . Add the garlic, mushrooms. Serranos and poblanos, sauté for 5 minutes or until the liquid from the mushrooms is absorbed and reduced. Allow to cool.

Lay out your thinly sliced beef on the plate; place the Rajas on the side or on top if you like. Other garnishes that we like are fresh Salsa, Guacamole, or really any good salsas. Tortillas? Of course!

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