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Spicy Grilled Flank Steak with Monterrey Jack – vegetarian recipe
Stav Kogan

Spicy Grilled Flank Steak with Monterrey Jack

This Spicy Grilled Flank Steak recipe transforms a humble cut of meat into a flavor-packed masterpiece using a potent blend of spices to create a beautiful crust, locking in all the natural juices. Topped with melty Monterrey Jack cheese, it's a guaranteed crowd-pleaser.
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Prep Time 21 minutes
Cook Time 19 minutes
Total Time 40 minutes
Servings: 5 servings
Calories: 271
Ingredients Method Nutrition

Ingredients
  

  • 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
  • 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.
  • Feel free to experiment with the cheese. Crumbled cotija, queso fresco, or even a sharp cheddar would be delicious alternatives to Monterrey Jack.

Method
 

  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.
  4. Season liberally with salt and pepper.
  5. Let the steak rest at room temperature for at least 15-20 minutes to allow the spices to penetrate the meat.
  6. Preheat your grill to a steady medium-high heat. Clean and lightly oil the grill grates to prevent sticking.
  7. Place the seasoned steak directly on the hot grates.
  8. 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.
  9. 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.
  10. Using a sharp knife, thinly slice the steak against the grain for maximum tenderness.
  11. Arrange the slices on a platter, top with the crumbled Monterrey Jack cheese, and serve immediately.
  12. 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.

Nutrition

Calories: 271kcalCarbohydrates: 0.7gProtein: 38.3gFat: 11.8g

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