Flank Steak

Words cannot describe to you how much I love flank steak. Have you ever cooked flank steak before? No? Well, as luck would have it, I’m here for you.

It’s what I do.

I found this recipe for a dry-rubbed seasoned flank steak on the Food Network site. It’s one of Bobby Flay’s and my goodness it’s just plain phenomenal. And simple. And…and…there just aren’t enough adjectives to describe this, so let’s get going on the cooking.

The cast of characters is simple: flank steak (duh), ground mustard (keep with me here), onion powder, garlic powder, salt, cayenne, and allspice.

This combination of spices might sound odd, but just go with it.

First, mix together the rub. A tablespoon of the mustard…

Then a tablespoon of onion powder…

A tablespoon of garlic powder (see? so easy, you haven’t even switched measuring utensils yet…)

Tablespoon (ish…I used a little less) of salt…

Please ignore my computer sitting next to my mixing…thank you kindly.

A half teaspoon of cayenne, though I made it a heaping half teaspoon and added some to boot on top of that. I like things spicy, baby! Spicy!

I’ll stop.

And finally, a quarter teaspoon of allspice. (Yes, allspice. We’re just going with it, remember?)

Then with a fork, mix it all together. It should resemble dark-ish sand. Not white sand you’d find on the Gulf Coast of Florida. Sand like you’d find…up north. Somewhere. I don’t know, I don’t really go to the beaches unless they’re the Gulf Coast of Florida.

This attitude happens when you grow up where I did (hint: it rhymes with “mulf moast of morida”). Moving on, here’s what it’ll look like.

Now here comes the tricky part. Take out your glorious flank steak from the plastic, if it came in plastic. (Sometimes I go to Whole Foods and buy bison flank steak that doesn’t come in plastic like this. It’s divine.)

So once the flank steak is out, you put the rub on. Take it with your fingers and spread it on…

And then rub it in. Until it looks like this all over the meat.

And don’t just sprinkle it. Rub it in!

You will know you’ve done it correctly only when your hands end up looking like this (beware of what you’re about to see):

You may think “gross” but I think “awesome.”

There might (is) something wrong with me.

So now that you’ve done both sides with the rub, your fingers are clean again, you let the steak sit for 10 minutes.

And you keep it somewhere your dog won’t be able to snatch it up. This step is especially important.

Then, heat up your grill pan, or, you know, grill, to a medium-hot to hot setting. If you do medium-hot you’ll probably regret it. This is step 1 in cooking flank steak. You need a good sear, which means high heat, because then in a little bit…

the steak will cook itself after you take it off the grill.

What’s that? Did you just read that correctly? Yes. You did. The steak will continue to cook after you take it off, so put that grill up on hot, let it get hot for about 4 minutes before you even think about gracing it with that delicious flank steak’s presence.

And then do it. Put that glorious flank steak on that glorious hot grill, and let it sit there for 5 minutes.

Yes, five minutes. Don’t touch it. Don’t even think about flipping it over or turning the heat down. Get this little guy out and set it up and go cook your veggies, or pat your pup, or start a crossword. Whatever it is you want to do in 5 minutes, go do it.

I love this little egg timer. I don’t know why. But I do.

Now once those little 5 minutes are up and you haven’t touched your steak, flip it over…

…and leave the other side cooking for 5 minutes.

Then…this is really tough now because you’re going to be smelling this steak sizzling and cooking, and wanting to pretend you’re a ravaging cave woman who eats nothing but meat and is all that is awesome…let it sit.

Yes, let it sit for 10 minutes.

Remember what I said about the steak cooking itself more? Now is that time. Just let it be.

And after ten minutes, slick that sucker up into little strips across the grain, like so, and serve.

Until it’s all cut up and looks like this:

You’ll have one happy LSB on your hands if you do. And one happy cave woman, too.

So there you have it. Super simple, super delicious and super easy.

Try it today. Flank steak might make you think that all might be just fine with the world. Here’s the original recipe. I didn’t alter it and life was magical.

From the Food Network:


  • 1 tablespoon ground mustard
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon allspice
  • 3 pounds flank steak


Preheat a grill pan over high heat for 3 to 4 minutes

Combine the mustard, onion powder, garlic powder, salt, cayenne and allspice in a small bowl. Rub the flank steak all over with the mix and let sit for 10 minutes.

Put the steak on the hot grill and cook 5 minutes per side. Remove and let rest 10 minutes before slicing.


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