Ancho-Rubbed Flank Steak Recipe (2024)

I thought this recipe was perfect as is. Made the salad, mixing some leafy green lettuce with the arugula, omitting the bacon to save calories. The Dijon flavored dressing is delicious. Served it with Lundberg's Black Beans and Rice organic whole grain rice mix.

The flank steak taco recipe you'll find in here has a much more flavorful rub.

I used this recipe and cooked it out on the grill. The rub was perfect...I didn't really measure out the ingredients just threw them together and rubbed the steak. My kids enjoyed this and they are pretty picky eaters.

So good with a baked sweet potato and the arugula salad. Put a little butter on top before serving and it was melt in your mouth good.

I follow the rub recipe then add enough olive oil to make a paste which I rub over the steak before grilling. This is now my favorite flank steak recipe!

This recipe was ok, it was a bit spice then anticipated not really a kid friendly recipe of you have kids who are not good with hot stuff. Next time if i make it again I will cook it a bit longer since it wasn't quire done and i will do lighter on the chile.

Marinated over night, this flank steak was awesome. Didn't try the salad.

My initial reaction was so-so, but the more I ate, the more the flavor built. Quite tasty. A hit with all three of us. As another reviewer(s) said, I would also increase the amount of rub. Caveat: I used Chipotle Chili Powder as I didn't have Ancho Chili Powder.

Not impressed with this, had high hopes! It was not bad, but would not make again. The dressing for the salad was ok, just an "ok" for the overall rating!

Pretty good. I used flap steak I had on hand, and grilled for 2.5 minutes per side. Needs a bit more of the rub - next time I'll double it (but I'll keep the salt the same). I probably would add another star with the additional rub.

I haven't met a flank steak I didn't like and this was no exception. I marinated the steak for about 6hrs in milk to tenderize it, then grilled it instead of pan searing it. I served with the recommended salad which I subbed roasted tomatoes, turkey bacon and half arugula half boston lettuce. I also served with CL New potatoes with parsley and saffron which were good as well. My boyfriend says he's planning to eat left overs on a fajita since thats what the spice rub is reminiscent of. I would make this again.

We loved this! Very flavorful, and juicy. We through this on the grill, and it came out perfectly.

This recipe I found to be quite bland and would prefer to do my usual of just salting & peppering the skirt steak. I would not make again, but it didn't make me gag.

Superfast & easy -- we like to use these simple recipes to keep a handle on portion control. Subbed CAB filets because they were on sale, grilled on the George Foreman. Served with the salad & smashed red-skinned potatoes. Nice combo of flavors & colors.

I have made this recipe countless times since it appeared in Cooking Light several months ago. It is easy to prepare and simply wonderful as is - I wouldn't change a thing. Combine the steak with the recommended salad (wonderful!) and some roasted potatoes and you have a very hearty meal indeed! Easy enough for a weekday dinner, but impressive enough for guests.

I agree that the flavor is wonderful. But, if you are cooking this in a pan, you will have to cook it much longer than 3 minutes per side to even have it rare. Perhaps my butcher's flank steaks are too thick.

Flank steak usually requires a marinade to keep it from being too chewy and tough, so I was a bit worried about only using a rub. The meat, which we grilled instead of pan fried, was very good, but was a bit chewy. The rub was excellent though. I'll use the rub again, but on a different cut of meat--maybe tri-tip. Served with spiced potatoes (CL October 2007.) and salad. Was disappointed with the potatoes.

My husband hates steak because it always is too chewy. However, he actually LOVED this dish. The rub is simple, and has a fantastic flavor once grilled. I used 1.06 lbs. of flank steak, but wished I would have cooked it longer than the recipe because it was a bit too rare. I served it with the dressing suggested on spinach (minus the bacon) and with oven roasted potato wedges (tossed with EVOO, salt & pepper). This is definitely a keeper-- guests will think you're a superstar cook if you whip this out! :-)

I thought this recipe was delicious! I don't have a grill so I was lucky to find a steak recipe with an alternative cooking method. I also doubled the recipe since I had a 2+ lb steak, and it was perfect! The seasoning is subtle and recipe is so easy! I cooked a tortellini side instead of potatoes, and it was just as good. I will absolutely be cooking this recipe again.

I used a 2+ lb. flank steak, doubled the ingredients, rubbed on the olive oil before rubbing on the dry mixture, and grilled outside instead of pan frying. Sensational! What little leftover we had disappeared the next day. For potatoes, I chose 'Spicy Roasted Potato Wedges' from Cooking Light, October 2007. These were a good complement to the flank steak. Overall this was easy, quick and delicious. My family raved; I'll be making it regularly.

Truly enjoyed this recipe. The steak turned out very delicious. I also tried out the dressing that is mentioned below the steak recipe and it is wonderful! I will definitely be making both of these again.. as for the potatoes.. I cut up and roasted some potatoes with olive oil, kosher salt, pepper and topped with fresh dill before serving.. Great meal all together.

First, I would ask that all reviewers use some common sense and not rate recipes unless you've tried them. It really discourages some from trying a perfectly recipe if they only look at the star rating. Secondly, to the previous reviewer: read the recipe. This is for flank steak, not potatoes, not salad, but flank steak. I made this recipe last night and it was wonderful. I found it easy to prepare, extremely flavorful and the family received it very well. The steak was served with homemade Ciabatta bread, fresh green beans and sauteed garlic and a nice side salad. I will be making this recipe again.

I have not made this since the instructions are incomplete. How is one supposed to make the potatoes?