Grilled Flank Steak with The Taco Blend Seasoning
Flank steak is one of the best bang-for-buck cuts on the grill, thin, intensely flavorful, and done in under 15 minutes of cook time. Kinder’s The Taco Blend Seasoning brings bold taco spice to every bite: smoky, savory, and a little citrusy. Slice it against the grain and pile it into tacos, rice bowls, fajitas, or salads. This is the grilled steak recipe that earns a permanent spot in the rotation. Flank steak, Kinder’s The Taco Blend Seasoning, and fresh lime juice if you want it: that’s the whole list, and the payoff is steak you serve without a single caveat.
The Sunday-cook-three-dinners move from our weeknight dinner recipes page.
Kinder’s The Taco Blend Seasoning, A bold, smoky-savory taco seasoning built for grilled meats, with citrus notes that brighten every bite. Find it at major grocery retailers and online. Most of the flavor is that one product, so everything else on the list stays focused and clean. Kinder’s quality comes through, you can taste the difference, a well-developed seasoning blend makes when it’s built into the recipe from the start.
This recipe serves 4 and takes 35 minutes from start to finish. That puts it in the range of a genuine weeknight win, prep is minimal and the technique isn’t precious. It also holds up for summer cookout, wherever you need something that shows up with conviction.
A few things worth knowing before you start. High heat is everything: Flank steak needs a hot, fast sear. High heat (450–500°F) gives you the crust and char that makes this cut great, low heat just steams it. Don’t flip more than once: Leave the steak alone after placing it on the grill. It will release naturally when the crust has formed. Flipping too early means you lose that sear. These are small details but they add up to a noticeably better result.
Build street tacos with warm corn tortillas, diced white onion, fresh cilantro, lime, and a drizzle of salsa verde or crema. Serve over cilantro-lime rice with grilled peppers and onions for fajita bowls. Slice over a chopped romaine salad with pico de gallo, cotija cheese, tortilla strips, and chipotle dressing. The recipe has built-in flexibility, the substitution note in the ingredients list covers the most common swaps.
“Kinder’s Taco Blend, high heat, and a sharp knife for slicing against the grain, the grilled flank steak formula that goes with everything.” Make Grilled Flank Steak with The Taco Blend Seasoning and see why that’s the line.
Grilled Flank Steak with The Taco Blend Seasoning
Ingredients
Equipment
Method
- Bring to room temp: Remove the flank steak from the refrigerator 30 minutes before cooking. Pat completely dry with paper towels.
- Season: Drizzle olive oil over both sides of the steak and rub it in. Generously apply Kinder's The Taco Blend Seasoning to both sides, pressing it into the meat. If using, drizzle lime juice over both sides. Let sit 15–20 minutes while the grill preheats.
- Preheat grill: Heat grill to high (450–500°F). Oil the grates to prevent sticking.
- Grill: Place steak on the grill and cook 4–6 minutes per side for medium-rare (internal temperature of 130–135°F). Avoid moving or flipping more than once — you want a good sear crust to develop.
- Rest: Remove from grill and let rest 5–10 minutes. This redistributes the juices and is essential for a juicy result.
- Slice and serve: Slice thinly against the grain at a 45-degree angle. Serve immediately.
Nutrition
Notes
- High heat is everything: Flank steak needs a hot, fast sear. High heat (450–500°F) gives you the crust and char that makes this cut great — low heat just steams it.
- Don’t flip more than once: Leave the steak alone after placing it on the grill. It will release naturally when the crust has formed. Flipping too early means you lose that sear.
- Rest — no exceptions: Flank steak holds moisture by structure, but you still need 5–10 minutes of rest before slicing. Cut too early and the juices pool on the cutting board.
- Against the grain is mandatory: Flank steak has long muscle fibers. Slicing with them gives you tough, chewy bites. Slicing perpendicular to the grain (at a 45° angle) gives you tender, beautiful slices.
- Lime juice amplifies everything: Even a small drizzle of fresh lime juice before grilling brightens the Taco Blend flavors and gives the crust a subtle citrus char. Don’t skip it.
- Build street tacos with warm corn tortillas, diced white onion, fresh cilantro, lime, and a drizzle of salsa verde or crema. Serve over cilantro-lime rice with grilled peppers and onions for fajita bowls. Slice over a chopped romaine salad with pico de gallo, cotija cheese, tortilla strips, and chipotle dressing.
- Storage: Refrigerate sliced steak in an airtight container for up to 3 days. Reheating: Warm briefly in a hot skillet for 1–2 minutes per side. Flank steak is also excellent served cold or at room temperature over a salad or in a wrap. Avoid the microwave — it makes the steak tough and gray.
Tried this recipe?
Let us know how it was!Can I marinate the steak longer than 20 minutes?
A: Yes, you can marinate the steak (seasoned and oiled) in the refrigerator for up to 4 hours. Longer than that and the citrus can start to break down the surface texture of the meat. For overnight prep, season but hold the lime juice until the last 30 minutes.
What’s the best internal temperature for flank steak?
A: Medium-rare (130–135°F) is the sweet spot for flank steak, it stays juicy and tender. Medium (140–145°F) works but edges toward chewy. Beyond medium-well, flank steak becomes noticeably tough. Use a meat thermometer.
Can I broil this instead of grilling?
A: Yes. Place the steak on a baking sheet with a roasting rack and broil 4–6 inches from the broiler element for 5–7 minutes per side, depending on thickness. Let rest the same 5–10 minutes and slice against the grain.
More like this: Steak & Beef Recipes · Grilling Recipes · Summer Grilling Recipes · Kinder’s Recipes
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