Dry Rubbed Flank Steak

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Made this rub for some steaks for my dad for Fathers Day. He couldn't have been happier!!! I admit as i was adding the spices into a bowl, I was a bit wary of the mixture (and it's smell, but have faith! I did make a bit of a modification since I didn't have allspice. Instead I made an allspice substitute with 1/4 teaspoon of cinnamon, 1/4 teaspoon of clove, and 1/4 teaspoon of nutmeg. From this mixture i pulled the 1/4 teaspoon of all spice. IT TURNED OUT AMAZING!!!! I will definitely be making again!!!

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Outstanding rub. I used it on a cheap piece of skirt steak cooked on an outdoor grill, and this rub made it taste better than anything you could get at a restaurant. If your first thought is to cut the amount of cayenne pepper in half…DON’T DO IT !!! I’ve tried this and the cayenne flavor doesn’t come through. Use the rub recipe as written and you’ll be very pleased with the results.

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Excellent and was really surprised how juicy the flat iron steak developed into. Cooked this on the stove and remember to lower the heat off of the high temp. Tremendous receipe and definately should be added to anyone's cook book arsenal.

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Made this tonight for some friends. Everyone loved not only the steak, but the dressing was to die for. If you are like me, you probably need to grill a bit longer then the recipe calls for. For those rare lovers the timing is just perfect! Enjoy!

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Very pleased with the flavor; my husband really enjoyed it. I followed the recipe exactly, and the flank steaks cooked up medium rare, just right. I am now confident that I can make a good flank steak and will use this cut of meat more often.

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This was a really easy recipe as I had all the ingredients in my spice cabinet. My fiance & I both agreed that it packed a big flavor and the perfect amount of kick to the steak.

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I followed the recipe exactly, and the steak came out perfect. I will definitely use the rub on other meats as well. Amazing recipe!

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The Spice rub worked well on the grill and adds a nice flavor to the steak. I heeded the warnings of others and cut back on the salt. This is a great easy way to get big flavor out of a flank steak

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I WAS SURPRISED TO NOTICE THAT SOME COMMENTS WERE UNFAVORABLE. I WOULD SUGGEST THAT YOU ADD TO YOUR INSTRUCTIONS THAT WHEN ONE SLICES A FLANK STEAK, IT SHOULD BE SLICED ON A DIAGONAL AND AT A RIGHT ANGLE TO THE GRAIN OF THE MEAT.

IF SOMEONE SHOULD CUT IT PERPENDICULARLY AND PARALLEL TO THE GRAIN, THEY WILL END UP WITH A MOUTHFUL OF RUBBER BANDS.

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This was a great!!! I didn't have the all spice so I used cinnamon. I cut back on the salt. I also made the Onion, Garlic balsamic relish with scalloped potatoes...MMMMMMMMMMMgood.