Grilled Mexican Steak Recipe

Flank steak: A lean cut of beef that is perfect for grilling and absorbs marinades well.

Olive oil: Adds moisture and helps the spices adhere to the steak.

Chili powder: Provides a mild heat and rich flavor to the steak.

Cumin: Adds a warm, earthy flavor that complements the chili powder.

Garlic powder: Enhances the overall flavor with a subtle garlic taste.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a slight heat and depth of flavor.

Lime: The juice adds a fresh, tangy finish to the grilled steak.

To ensure your flank steak is tender and flavorful, consider marinating it for at least 30 minutes to an hour before grilling. The olive oil in the rub helps to carry the flavors of the chili powder, cumin, and garlic powder deep into the meat. Additionally, always let the steak rest for a few minutes after grilling to allow the juices to redistribute, resulting in a juicier and more delicious steak.

• flank steak - Substitute with skirt steak: Skirt steak has a similar texture and flavor profile, making it a great alternative for grilling.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, suitable for grilling.

• chili powder - Substitute with paprika: Paprika provides a similar color and a mild heat, which can mimic the flavor of chili powder.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the recipe.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor, though it will be slightly different.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the steak.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, which can still work well in the recipe.

• lime, juiced - Substitute with lemon, juiced: Lemon juice provides a similar acidity and citrus flavor, making it a good alternative.

• Allow the flank steak to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Wrap the cooled steak tightly in aluminum foil or plastic wrap. This helps to maintain its moisture and flavor.

• Place the wrapped steak in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date. This will help you keep track of how long the steak has been stored.

• Store the steak in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.

• When ready to use, thaw the steak in the refrigerator overnight if frozen. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the steak gently to avoid drying it out. You can use a microwave, oven, or stovetop. If using a microwave, cover the steak with a damp paper towel to retain moisture. For the oven, wrap it in foil and heat at a low temperature. On the stovetop, use a skillet with a bit of olive oil to keep it juicy.

• If you have leftover steak, consider slicing it thinly and using it in other dishes like tacos, salads, or sandwiches. This way, you can enjoy the delicious flavors in a variety of meals.

• Oven Method:

  1. Preheat your oven to 275°F (135°C).
  2. Place the steak on a baking sheet and cover it with aluminum foil to retain moisture.
  3. Heat for about 10-15 minutes, or until the steak reaches an internal temperature of 110°F (43°C) for medium-rare.
  4. Remove from the oven and let it rest for a couple of minutes before serving.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of olive oil.
  2. Once the olive oil is hot, place the steak in the skillet.
  3. Cook for about 2-3 minutes on each side, or until the steak is warmed through.
  4. Remove from the skillet and let it rest for a minute before slicing.

• Microwave Method:

  1. Place the steak on a microwave-safe plate.
  2. Cover it with a damp paper towel to prevent it from drying out.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before serving.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C) for medium-rare.
  2. Place the steak in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag, pat dry, and quickly sear in a hot skillet with olive oil for 30 seconds on each side to restore the crust.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the steak in the air fryer basket.
  3. Heat for about 3-5 minutes, checking halfway through to ensure it heats evenly.
  4. Let it rest for a minute before slicing and serving.

• Grill: Used to cook the steak at high heat, giving it a nice char and smoky flavor.

• Small bowl: Used to mix together the olive oil, chili powder, cumin, garlic powder, salt, and black pepper.

• Tongs: Handy for flipping the steak on the grill without piercing it and losing juices.

• Basting brush: Useful for evenly spreading the spice mixture on both sides of the flank steak.

• Meat thermometer: Helps ensure the steak is cooked to your desired level of doneness.

• Cutting board: Provides a surface to let the steak rest and to slice it before serving.

• Chef's knife: Essential for slicing the steak into thin, even pieces.

• Citrus juicer: Makes it easier to extract juice from the lime to drizzle over the steak before serving.

Prepare the marinade ahead: Mix the olive oil and spices the night before to save time on the day of grilling.

Preheat the grill early: Start preheating your grill while you prepare the steak to ensure it's ready when you are.

Use a meat thermometer: This helps you quickly check the doneness of the steak without cutting into it.

Rest the steak properly: Letting the steak rest for a few minutes ensures it stays juicy and flavorful.

Slice against the grain: Cutting the flank steak against the grain makes it more tender and easier to eat.