Tuesday, July 27, 2010

Grilled Mexican Steak with Chile Rub

1 (1 3/4- to 2-lb.) flank steak
1 teaspoon canola oil
2 teaspoons grated lemon peel
1 teaspoon coarse salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon ancho chile powder
1/4 teaspoon dried thyme
1/4 teaspoon pepper

1. Brush both sides of steak with oil; place in large nonreactive pan. Combine all remaining ingredients in small bowl; rub over both sides of steak. Cover and refrigerate 2 hours or overnight.

2. Heat grill; oil grill grates. Grill steak, covered, over medium heat or coals 8 to 12 minutes for medium-rare, turning once. Remove steak. Cover loosely with foil; let stand 10 minutes before slicing.

6 servings


  1. Another great recipe! I haven't visited your blog in a while, I must make sure to check it regularly from now on and try out the recipes. :-)

  2. Thank you :) I plan to update this one daily, so check back =)

  3. I have been wanting to make this,,we used to live down the street from a little mexican store and they had a meat market in there and sold carniasada and oh my it was so good,,thanks for the recipe,,we will be trying it..