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Dry Rubbed Flank Steak Recipe

Dry Rubbed Flank Steak

Recipe courtesy Dan Smith and Steve McDonagh

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (10)

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Average Rating:

Total Reviews: 10

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  • on August 04, 2012

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    This was awesome. I didn't have dry mustard so I subbed Dijon with the rest of the ingredients. OMG it rocked. Served with farm fresh sweet bbq'd corn. My neighbor called and said she had a lot of mussels in wine left over so this surf and turf dinner was out of this world. The chimmichuri will be added to a little mayo for a sandwich spread. AWESOME.

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  • on May 27, 2012

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    I've been making this several times a summer for years. It's our go-to anytime company comes in grilling season. The chimichurri goes on everything, and even though the recipe makes quite a lot, it never lasts more than a couple days.

    Agree with the advice to lessen the salt. The capers are plenty salty on their own in the sauce.

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  • on January 05, 2009

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    I followed the suggestion to lesson the salt (i used a teaspoon or so. I also let my steak sit with the dry rub for a couple hours. This is a great flank steak - spicy, complex flavor, cooled by the sauce. I used lemon juice as well as the lemon rind in the sauce. I served it with a baby greens, blackberry and goat cheese salad with a sweetened balsamic vinaigrette. The sweet salad with the spicy hot steak and sour sauce was perfect. This iwould be a good steak to do for a crowd. I have made this twice in a month and everybody ( including the teenagers loves it. A keeper!

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  • on December 30, 2008

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    I've tried flank steak many different ways. Stuffed, rolled and with whatever
    and it never turned out good. But this recipe was fantastic!
    Just enough spices and not a lot of prep. Rubbed the flank steak with the
    spices and then grilled on the stove. Used a pan grill that goes over two burners of the stove (gas. Heated on med for about 3 mins, then sprayed with olive oil. When steak goes on, it should sizzle. Be sure to turn on the
    stove fans. Turned out wonderful. Be sure to check the ratio of the weight of your meat and the amount of spices because it can be too salty if you don't.

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  • on August 28, 2008

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    This was really delicious, but too salty for us. That could be a personal preference as we use less salt in our dishes normally.

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  • on August 17, 2006

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    Very flavorful! Huge hit with guests (one actually licked the plate - tacky I love the FOOD NETWORK -- It's like culinary school on the cheap!!!!

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  • on July 30, 2006

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    Very easy, very tasty. I've been asked for the recipe every time I make this for guests. Don't skip the chimichurri sauce - it's a perfect complement.

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  • on June 08, 2006

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    If anyone is debating whether or not to make this dish stop debating now. This is really delicious. Even my picky sister loved it, including the Chimichurri. Our meat was nice and tender. One recommendation I would make if you do plan on pairing the steak with the chimichurri, cut down on the salt in one of the recipes. It was a little salty and I generally don't think dishes are salty. Enjoy :

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  • on April 30, 2006

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    My boyfriend and I couldn't find any decent looking flank steaks so we bought a large sirloin instead. This rub was so delicious on it. My daughter asked for seconds and my boyfriend and I fought each other for the last piece. I will definitely recommend this to my family and friends!

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  • on April 19, 2006

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    Dan & Steve's rub recipe is a winner!
    I cooked the meat 5 minutes on each side, as directed. When sliced, it was still pretty rare, which suited my own taste, but wouldn't have worked for my partner, who likes his steak cooked medium-well. That worked out okay, because he enjoyed the steak when it was heated again as leftovers.
    Since I made this on my own, I partnered up with my food processor on the Chimichurri sauce, and had it made in little time. This sauce gets rave reviews from both of us. The addition of the capers really made the flavor.
    Thanks, Steve & Dan!

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