🥩🔥 RICK'S GRILLED CHILI-RUBBED FLANK STEAK

Big chili flavor, a little sesame kick, and a whole lot of garlic.

There's nothing quite like a perfectly grilled flank steak, especially when it's been soaking up a bold combination of chili powder, sesame oil, garlic, lime, and soy sauce. This recipe packs a punch of flavor, with just the right balance of spice, tang, and savory goodness.

Whether you're grilling at deer camp, cooking for the family, or firing up the grill after a long day on the water, this is one of those recipes that keeps everyone coming back for seconds. And the best part? It works just as well with flat iron steak!

Ingredients

  • 3 lbs flank steak (flat iron steak works great, too)

  • ¾ cup chili powder

  • ¾ cup sesame oil

  • 3 teaspoons minced garlic

  • 3 tablespoons fresh lime juice

  • 6 tablespoons soy sauce

  • Kosher salt and freshly ground black pepper, to taste

Directions

1. Prepare the Marinade. In a large mixing bowl, combine the chili powder, sesame oil, minced garlic, lime juice, and soy sauce. Whisk until everything is thoroughly blended into a thick marinade.

2. Season the Steak. Lightly season both sides of the flank steak with kosher salt and freshly ground black pepper.

3. Marinate the Steak. Place the flank steak in a large resealable bag or shallow dish. Pour the marinade over the steak, making sure both sides are completely coated. Cover and refrigerate for at least 8 hours, but preferably a full 24 hours for the best flavor. Turn the steak occasionally to ensure even marinating.

4. Fire Up the Grill. Preheat your grill to medium-high heat, approximately 400–450°F.

5. Grill the Steak. Remove the flank steak from the marinade, allowing excess marinade to drip off. Place it directly on the hot grill and cook approximately 4–6 minutes per side, depending on thickness. I like to pull mine off the grill when the thickest part of the center reaches 120°F. After resting, the center should be rare to medium-rare, while the thinner edges will typically be closer to medium. This gives everyone a little variety in doneness without overcooking the entire steak.

6. Let It Rest. Remove the steak from the grill and allow it to rest for 5–10 minutes before slicing. The internal temperature will continue to rise slightly as it rests.

7. Slice and Serve. Using a sharp knife, slice the flank steak thinly against the grain. Serve immediately with your favorite sides.

🔥 Campfire Tip

The secret to this recipe is giving the marinade plenty of time to work its magic! I recommend marinating the steak for a full 24 hours to let the chili powder, sesame oil, garlic, lime, and soy sauce really develop their flavors.

And don't forget, the key to tender flank steak is slicing it thinly against the grain.

This marinade also works incredibly well with flat iron steak. And if you've got leftovers, save them for steak tacos, fajitas, or sandwiches the next day!

Bluegrass Woods & Water — Deer Camp Dishes & Dockside Meals

Cast. Hunt. Kentucky.