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  • Writer's pictureThe Crooked Ladle

Barbecue Grilled Beef Flank Steak with Cowgirl Seasoning Rub - A Savory Enhancement - Giddyup!

Grilled Barbecue Beef Flank Steak with Cowgirl Seasoning Rub

Grilled Barbecue Beef Flank Steak with Cowgirl Seasoning Rub

Serves: 2 to 4

Prep Time: 15 minutes

Cooking Time: 10 minutes

Suggested Tools:

· Cutting board

(plastic preferably and not glass)

· *Meat mallet

· Sharp carving knife

· Small bowl

· Small spoon

· Plastic wrap or wax paper

*Meat Mallet Alternatives

If you don't have a meat mallet, you can use a rolling pin, edge of a skillet, a canned food item (filled and unopened).


· 1 ½ pounds flank steak or more to serve more people - Thawed and at room temperature for 30-45 minutes.

Note: This seasoning recipe will make enough for up to a four-pound steak. I only used about half of what this recipe makes for my smaller steak.

· 1 teaspoon paprika

· 1 teaspoon garlic powder

· 1 teaspoon onion powder

· 1 teaspoon pepper (ground or coarse)

· 1 teaspoon regular coffee grounds (I used French roast - I do not recommend fu-fu flavors such as carmel, banana, etc.).

· ½ teaspoon salt (table or sea salt)

· ½ teaspoon cayenne pepper

· ½ teaspoon ground cumin

· 1/8 teaspoon chili powder

· 1 tablespoon brown sugar


1. In a small bowl combine all of the spices and stir well.

2. Add the brown sugar to the spices and stir well to combine. Set aside until ready to use.

3. Meanwhile, tenderize your flank steak. Tenderizing a beef flank steak can offer more than just a more tender cut of meat. The process can also result in a juicier and more flavorful meat.

Tenderizing meat helps to break down connective tissues such as muscles and cartilage. To tenderize meat, using a meat mallet, place plastic wrap or wax paper down on a cutting board. Lay the meat upon it and then cover the meat with plastic or wax paper. With a mallet start in the center of the meat and begin pounding with a bit of force but not so much as to desecrate the meat. Continue pounding in a circle working your way to the outer edge of the meat. Flip your meat and repeat the pounding process. This process also works well for tri-tips. Refer to the below video for a demonstration.

4. With a spoon, begin sprinkling a small amount of the mixed seasoning around the steak and then rub it in (I use my fingers but you can use the back of the spoon) all around both sides of the steak. Add more if you think you want a stronger seasoning flavor. Personally, I like to taste the flavor of the meat, so I try not to overwhelm it with tons of seasoning.

5. Place the meat on a pre-heated barbecue of 350-375 degrees. Try to maintain that heat throughout the barbecuing process. For medium rare meat, sear for five minutes on each side. Let the meat stand for 5-10 minutes before cutting. You can cover it with aluminum foil during this time if you wish. Resting the meat allows the meat to finalize its cooking and prevents the juices from flowing out as much, resulting in a juicier serving.

For your convenience, below is a temperature table to help guide you towards your desired doneness of your beef flank steak.

6. When you are ready to slice your steak, it is important to slice it against the grain (also known as across the grain). Never cut with the grain. This means if you are looking at the steak and you see the natural grain running horizontally, then you want to cut perpendicular to the horizontal grain. Cutting the steak this way helps cut through the fibers, resulting in a more tender cut.

Enjoy your meal.

The Crooked Ladle

Savor the taste


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