{"id":17,"date":"2020-10-08T20:23:00","date_gmt":"2020-10-08T20:23:00","guid":{"rendered":"http:\/\/demo.wpzoom.com\/petit\/?p=17"},"modified":"2025-09-09T21:01:49","modified_gmt":"2025-09-10T04:01:49","slug":"mexican-spiced-rubbed-steak","status":"publish","type":"post","link":"https:\/\/bonkerz4food.com\/index.php\/2020\/10\/08\/mexican-spiced-rubbed-steak\/","title":{"rendered":"Mexican Spice Rubbed Steak"},"content":{"rendered":"\n

Who doesn’t love Taco Tuesday or Wednesday or Thursday for that matter? Pairing this Mexican spice rubbed steak with my light and refreshing slaw<\/a> is a quick and easy weeknight meal! <\/p>\n\n\n\n

I like to use this steak in tacos, but you can eat it on its own or dress it up any way you like. A friend of ours eats it with a fried egg served over the top. His own special version of steak and eggs, but south of the border style!<\/p>\n\n\n\n

This Mexican Spice Rubbed Steak is quick and easy to prepare<\/h2>\n\n\n\n

The spice rub only has 4 spices that I always have in my house. I find these to be useful in a variety of applications. I like to use ancho chili powder as it has a smoky flavor, but not much heat. It may not be as common as other types of chili powder, but we find it to have an almost addictive quality. The cumin adds a nice earthiness. In general, we use a lot of garlic salt. We like to substitute it for salt as it has more flavor (and Joe is not a fan of garlic).<\/p>\n\n\n\n

The flank steak cooks quickly on the grill. This is another plus when choosing Mexican spice rubbed steak for dinner. The secret is to let it rest and cut it against the grain. Unless of course you want to be chewing it for a decade!<\/p>\n\n\n\n

Flank steak is a healthier cut of beef<\/h2>\n\n\n\n

Flank steak is considered to be one of the the healthier cuts of beef. We know this because Joe’s cardiologist recommended that he cut his beef and fat consumption back recently. He went on to explain that it is one of his personal favorites because not only is it lean, but it is also very flavorful. Eating something that is tastes great and is healthy at the same time is a definite bonus!<\/p>\n\n\n

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Mexican Spice Rubbed Steak<\/h2>\n\n
\n \t\t \t\t\tRecipe by Margaret Sanfelippo<\/span>\n \t\t\n
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>5.0<\/small> from<\/small> 1<\/small> vote<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Course: Main Dish, Meat<\/mark><\/span>Cuisine: Mexican<\/mark><\/span>Difficulty: Easy<\/mark><\/span> <\/div>\n\t<\/div>\n\t\t\n\t\n\t\t\t
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    <\/path><\/svg><\/span>Servings<\/span>
    \n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/div>

    4<\/p>servings<\/span><\/div>

    <\/path><\/svg><\/span>Prep time<\/span>

    5<\/p>minutes<\/span><\/div>

    <\/path><\/svg><\/span>Cooking time<\/span>

    7<\/p>minutes<\/span><\/div>

    <\/path><\/svg><\/span>Resting Time<\/span>

    10<\/p>minutes<\/span><\/div>

    <\/path><\/svg><\/span>Total time<\/span>

    22<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\t\t

    This Mexican spice rubbed steak is quick and easy to make. Perfect for a week night meal.<\/p>\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
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      1<\/span> lb<\/span> flank steak<\/span> <\/p><\/li>

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      1<\/span> tsp<\/span> garlic salt<\/span> <\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> ancho chile powder<\/span> <\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> cumin<\/span> <\/p><\/li>

    • <\/span>

      1\/2<\/span> tsp<\/span> coriander<\/span> <\/p><\/li>

    • <\/span>

      1 <\/span> tbsp<\/span> olive oil<\/span> <\/p><\/li><\/ul>\n\t\t\t \t\t<\/div>\n\n\t\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • Turn your grill on high heat.<\/li>
      • While the grill is heating up. Prepare the spice rub. Combine, garlic salt, ancho chile powder, cumin and coriander in a small bowl.<\/li>
      • Rub the steak with olive oil and then sprinkle the spice rub on the steak. Be sure to do this on both sides.<\/li>
      • Grill the steak approximately 4 minutes on one side and 3 minutes on the other side for a medium-rare temperature.<\/li>
      • Let your steak rest for approximately 10 minutes. Slice the steak against the grain before serving.<\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\t\n\t\n\t\n\t\t\t
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        <\/h3>\n\t\t\t
        • I wouldn’t cook this cut of steak past medium as it will become tough.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \t\n\t\t\t