Sweet 'n' Sassy Grilled Flank Steak

By • July 17, 2011 • 5 Comments

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Author Notes: I love meat, and positively adore it grilled. For this recipe, you certainly can up the heat with more chili powder, but I prefer it more sassy than spicy. I served the steak with roasted new potatoes, Aargersi's summer salad with raspberry miso dressing and a delish Coteaux D'Ancenis "Le Logis Du Gouverneur" Gamay. Perfect summer dinner. - AmyWAmyW

Food52 Review: Amy W calls her Sweet and Sassy Grilled Flank Steak a perfect summer dinner, and she is 100-percent correct! Flank steak is massaged with olive oil, garlic, and a spice rub that leans more towards the sweet than the sassy, then grilled. Served to a wildly varied gaggle of dinner guests, it was enthusiastically received by everyone from the 20-year-old skater boy to the 70-year-old art critic. You could, if you wanted, switch up the proportions of the spices to make it more equally sassy and sweet, but we think it's perfect as is. I wouldn't change a thing, except maybe to add the word "simple" to the title, because it's as easy as it gets! - wssmomwssmom

Serves 4

  • 1.5- to 2- pounds flank steak
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1.5 teaspoons kosher salt
  • 1.5 teaspoons chili powder
  • 1 teaspoon five spice powder
  • 1/4 teaspoon fresh ground pepper
  • Dash ground cumin
  • Drizzle olive oil
  • 2 cloves of garlic, finely minced
  1. Trim any excess fat from the steak.
  2. Combine all the spices (sugar through cumin) in a bowl. Make sure they're mixed well.
  3. Drizzle a little bit of olive oil on both sides of the steak and rub all over. Then rub the entire steak with the garlic.
  4. Sprinkle half the spice rub mixture on one side of the steak and rub in well. Repeat on the other side. Then wrap it up nice and tight in plastic wrap and set it on a plate in the fridge for 4-6 hours.
  5. Prepare your grill or grill pan, getting it nice and hot for the initial sear. Grill on high to get good sear on both sides, then turn the temp down and cook to desired temp. I like mine rare to medium rare.
  6. Let steak rest for about 10 minutes, then carve against grain in 1/4- to 1/2-inch strips and serve.
Jump to Comments (5)

Tags: sweet and savory

Comments (5) Questions (0)


over 3 years ago LWhitmer

looks yummy amy!! how did you roast the potatoes, they look equally delish!!


over 3 years ago AmyW

Let me know what you think if you make it, Sagegreen! I've been thinking about the leftovers awaiting me at home. :-)


over 3 years ago Sagegreen

This rub and your picture makes me want this for dinner!


over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

LOVE that rub, and letting it sit all wrapped up for a few hours is a great idea ...


over 3 years ago TheWimpyVegetarian

Your rub sounds delicious!