Spicy Grilled Flank Steak with Monterrey Jack coats a grass-fed flank steak in a warm rub of thyme, oregano, chili powder, and cumin, then grills it hard for a charred crust and rosy center. Thin slices go onto the platter under a snowfall of crumbled Monterrey Jack. It's a 40-minute dinner at just 0.7 g of carbs per serving.
There’s nothing quite like the smoky char and mouthwatering aroma of a steak sizzling on the grill. This Spicy Grilled Flank Steak recipe takes a humble cut of meat and transforms it into a flavor-packed masterpiece. We’re using a simple but potent blend of dried herbs and spices to create a beautiful crust, locking in all the natural juices. Topped with a sprinkle of melty Monterrey Jack cheese, this dish is a guaranteed crowd-pleaser, perfect for a speedy weeknight meal or the star of your next backyard BBQ.
Ingredients
• Prep: 21 minutes | Cook: 19 minutes | Serves: 5
• For the Spice Rub
• 1/2 tsp (10 ml) dried thyme, crushed
• 1/2 tsp (10 ml) dried oregano, crushed
• 1 tsp (5 ml) red chili powder
• 1/2 tsp (10 ml) ground cumin
• 1/4 tsp (20 ml) garlic powder
• Salt and freshly ground black pepper, to taste
• For the Steak
• 24 oz / 680 g grass-fed flank steak, trimmed
• 1/4 cup / 28 g (0.99 oz) Monterrey Jack cheese, crumbled
Instructions
1. Directions
2. In a small bowl, whisk together the thyme, oregano, chili powder, cumin, and garlic powder. This is your flavor-packed spice rub.
3. Pat the flank steak dry with paper towels, then rub the spice mixture generously over all sides of the meat, pressing it in to adhere. Season liberally with salt and pepper.
4. Let the steak rest at room temperature for at least 15-20 minutes to allow the spices to penetrate the meat.
5. Preheat your grill to a steady medium-high heat. Clean and lightly oil the grill grates to prevent sticking.
6. Place the seasoned steak directly on the hot grates. Grill for 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness. Avoid pressing down on the steak to keep it juicy.
7. Transfer the steak to a cutting board and let it rest for 10 minutes. This is a crucial step that allows the juices to redistribute throughout the meat.
8. Using a sharp knife, thinly slice the steak against the grain for maximum tenderness.
9. Arrange the slices on a platter, top with the crumbled Monterrey Jack cheese, and serve immediately.
Nutritional Information
• Nutrition (Per Serving)
• Calories: 271
• Carbohydrates: 0.7 g
• Protein: 38.3 g
• Fat: 11.8 g
• Sugar: 0.1 g
• Sodium: 119 mg
• Fiber: 0.3 g
Pro Tips
• Always slice flank steak against the grain. Look for the long muscle fibers running down the steak and cut perpendicular to them. This simple technique makes the meat incredibly tender and easy to chew.
• Use an instant-read meat thermometer for perfect results every time. For medium-rare, pull the steak off the grill when it reaches 130-135°F (54-57°C). The temperature will rise a few degrees as it rests.
• Don’t be afraid to get a good char. High, direct heat is key to developing a flavorful crust on the outside while keeping the inside juicy and pink.
• Feel free to experiment with the cheese. Crumbled cotija, queso fresco, or even a sharp cheddar would be delicious alternatives to Monterrey Jack.
FAQ
Q: What is the best way to slice flank steak for tenderness
A: For maximum tenderness, you should always slice flank steak against the grain. Look for the long muscle fibers running down the meat and cut perpendicular to them. This makes the steak much easier to chew.
Q: What internal temperature is medium-rare for flank steak
A: For a perfect medium-rare, use an instant-read thermometer and pull the steak off the grill when it reaches an internal temperature of 130-135°F (54-57°C). The temperature will continue to rise slightly as it rests.
Q: How long should I let the steak rest before slicing
A: It is crucial to let the grilled flank steak rest on a cutting board for 10 minutes after cooking. This allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful result.
Q: Can I use a different cheese for this spicy flank steak recipe
A: Yes, you can easily substitute the Monterrey Jack cheese. Crumbled cotija, queso fresco, or a sharp cheddar would also be delicious alternatives to top the steak.
Pro Tips
- Always slice flank steak against the grain: look for the long muscle fibers running down the steak and cut perpendicular to them for maximum tenderness.
- Let the rubbed steak rest at room temperature for at least 15-20 minutes before grilling so the spices penetrate the meat and the center cooks evenly.
- Use an instant-read thermometer and pull the steak for medium-rare at the right internal temperature; grill it 4-6 minutes per side and resist pressing down on it to keep it juicy.
- Don't be afraid of a good char — high, direct heat develops a flavorful crust while keeping the inside juicy and pink.
- Feel free to experiment with the cheese: crumbled cotija, queso fresco, or a sharp cheddar are all delicious alternatives to Monterrey Jack.
Frequently Asked Questions
How do I keep flank steak tender?
Slice it thinly against the grain and let the cooked steak rest a full 10 minutes before cutting so the juices redistribute through the meat.
Is Spicy Grilled Flank Steak keto-friendly?
Very much so: each serving has about 0.7 g of carbs with 38.3 g of protein and 11.8 g of fat. The spice rub is just dried herbs, chili powder, cumin, and garlic powder.
Can I swap the Monterrey Jack cheese?
Yes — crumbled cotija, queso fresco, or even a sharp cheddar work beautifully over the warm slices. Add it right when the steak comes off the grill.
How spicy is the rub?
It's warm rather than fiery: the heat comes from 1 teaspoon of red chili powder balanced by thyme, oregano, and cumin. Add a pinch of cayenne if you want more kick.
Recipe card below.
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Spicy Grilled Flank Steak with Monterrey Jack
Ingredients
Method
- Directions
- In a small bowl, whisk together the thyme, oregano, chili powder, cumin, and garlic powder. This is your flavor-packed spice rub.
- Pat the flank steak dry with paper towels, then rub the spice mixture generously over all sides of the meat, pressing it in to adhere.
- Season liberally with salt and pepper.
- Let the steak rest at room temperature for at least 15-20 minutes to allow the spices to penetrate the meat.
- Preheat your grill to a steady medium-high heat. Clean and lightly oil the grill grates to prevent sticking.
- Place the seasoned steak directly on the hot grates.
- Grill for 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness. Avoid pressing down on the steak to keep it juicy.
- Transfer the steak to a cutting board and let it rest for 10 minutes. This is a crucial step that allows the juices to redistribute throughout the meat.
- Using a sharp knife, thinly slice the steak against the grain for maximum tenderness.
- Arrange the slices on a platter, top with the crumbled Monterrey Jack cheese, and serve immediately.
- Don't be afraid to get a good char. High, direct heat is key to developing a flavorful crust on the outside while keeping the inside juicy and pink.
