California-Style Flank Steak
Grilled flank steak rubbed with garlic paste, chili powder, Chinese five spice, and ginger. Marinate for 2 hours, grill for 18 minutes, and serve up bold, smoky slices.
YIELD
8 servingsPREP
130 minCOOK
18 minREADY
150 minThis is the steak that turned 239 home cooks into believers, and once you taste it, you’ll understand why.
A garlic-salt paste gets rubbed into the meat first, then a spice blend of chili powder, Chinese five spice, ginger, sugar, and black pepper builds a crust that’s equal parts smoky, warm, and a little sweet. Two hours in the fridge lets those flavors sink deep into the grain of the flank steak.
On a hot grill, that spice rub transforms into a charred, caramelized bark while the inside stays juicy and pink. Nine minutes per side for medium-rare, then let it rest before slicing thin against the grain.
Serve it with grilled potato spears and charred onions for a backyard spread that looks like it came off a restaurant patio.
Chef Tips
- Press the garlic and salt together with the flat side of your knife to form a smooth paste. This distributes the garlic evenly across the surface.
- Marinate for at least 2 hours, but up to 24 hours for maximum flavor penetration.
- Always slice flank steak thin and against the grain. With the grain and you’ll be chewing all night.
Ingredients
Directions
Chop garlic with salt on board; press with side of large knife to form a paste.
Divide and rub paste on both sides of steaks.
Make spice rub: Combine all ingredients in small bowl.
Divide and pat onto both sides of steaks.
Place steaks in a large resealable plastic storage bag and seal; marinate steaks in the refrigerator 2 hours.
(Can be made ahead. Refrigerate up to 24 hours.)
Oil and heat grill.
Grill steaks over medium-high heat, 9 minutes per side for medium-rare.
Serve with Grilled Potato Spears and grilled onions, if desired.
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