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.