For flat iron steak, try this incredibly tasty rub with a Southwest flavor. This recipe can be prepared on the grill, the broiler, or the stovetop (in a fry pan or on a stovetop grill). Additionally delicious, the steak is presented with a couple slices of avocado on top. For the finest flavor, let the rub sit for up to two days.
| Prep Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon chili powder
- 1 ½ teaspoons ancho chile powder
- 1 teaspoon chipotle chile powder
- 1 tablespoon salt-free seasoning blend
- salt and black pepper to taste
- 1 (2 pound) flat iron steak
- ¼ cup vegetable oil
Instructions
- Mix the brown sugar, garlic powder, onion powder, chili powder, ancho chile powder, chipotle chile powder, salt-free seasoning blend, salt, and pepper together in a bowl until thoroughly blended. Sprinkle over both sides of the steak, and rub into the meat. Cover, and refrigerate at least 30 minutes, or up to 2 days.
- Before cooking, drizzle steak with vegetable oil, and rub the oil into the meat. Cook as desired.
Nutrition Facts
| Calories | 586 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 155 mg |
| Dietary Fiber | 1 g |
| Protein | 47 g |
| Saturated Fat | 12 g |
| Sodium | 185 mg |
| Sugars | 7 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Tender and delicious—this was a big hit with us. I made it as written.
This is a great flavorful rub, the steak turned out juicy tender and delicious; I added some red pepper flakes to give it a little more kick, and this worked well with the other ingredients.
this was pretty good.. i’m looking forward to making this as a rub for chicken and pork (we don’t eat a lot of red meat), but today i used it as part of a marinade for my tilapia filet that i broiled.. i just added some lime juice and a bit of oil to it.. i left out the brown sugar as i don’t care for sweet, as well as the ancho chile powder since i don’t normally buy that type of chile powder.. either way i’m sure i’ll be making this again.. ty for the recipe
This is a fantastic rub! To keep this paleo I used coconut sugar in place of the brown. Yummy stuff!
Cut back on sugar a little but very good Sweet & spicy taste Made this as a carne asada rub replaced the 3 chiles spices with 1 tsp cayenne pepper & 1 tsp habanero 1 tbsp of (any steak/carne asada seasoning) Served with Mexican rice and beans it was something different and flavorful.
Great rub. Very versatile. Thanks for sharing!
LOVE this. Also very good on flank steak.
More sweet than spicy in my opinion.
I am visiting with my son and bought some top round steaks to cook for him.After looking up your recipe I decide to try it. I must say it turned out very well, although I did not have ancho chile powder or chile powder. I used a chipolte spiced barbecued sauce, some steak rub along with the other ingredients and was happy with it. I will try it again when I can get the other spices.
I’ve given up making this every time I use it. I now quadruple it and keep it in my pantry so it’s ready to go whenever I want it (all the time!) My variations on this are based on my pantry: I use 1 teaspoon of cayenne pepper instead of the combination of chipotle and ancho, and I use Lawry’s seasoning salt, skipping the “to taste” salt. This rub is amazing! I use it on sirloin steaks all the time, and they are juicy, and perfectly spicy-sweet. Thank you for the great recipe!
I used this on sirloin strip steaks & they were so juicy and delicious. Didn’t have chipotle or ancho chili powder so I used about 1/4 tsp each of cayenne pepper, cumin and red pepper flakes. I cut the sugar down to 1 Tbsp and only used about 1/2 Tbsp of chili powder. We found this was perfect. I think that if you use all the chili powder called for it would be too much. The steaks were so juicy and the juice was delicious. Served with perogies and mushrooms cooked with garlic and peppers. Resturaunt quality meal. Thank you for sharing.
This rub was fantastic! I scored my steak and let the rub penetrate for about an hour before grilling. I had to alter the recipe a bit due to ingredients on hand, I didn’t have ancho chili powder (not sure what this is) so I used cayenne pepper and some red pepper flakes and I also used a regular season salt instead of a salt free seasoning. Only complaint I had from the family is I only did this on one of the steaks for a test run. I enjoyed mine but my family was regretful I didnt “rub” theirs.
I can see using this recipe on any beef, grilled, fried, broiled, or whatever you like. I modifed the recipe to include 1/2 of the sugar, due to other reviews, and also did not have all the various chili powders, so I substituted cumin, cayanne pepper, white pepper, and a spicy salf free seasoning blend. It turned out wonderful. Will definetly make this again.
This was really good! This was the 1st time ive ever used a dry rub. I let it sit overnight and it was great. I plan on using this rub often.
I’m a vegetarian and my boyfriend eats meat. I used this rub on his steak and my soy “chicken” and we both loved it. I will definitely be making this again!
I liked it a lot but gave it 4 as I did change it a little. 1 TB of chili I used as directed but adding another 1 to 1 1/2 tsp each of ancho and chipolte peppers sounded like it was going to be a bit TOO spicy for my “moderately spicy” taste. I used what I had on hand (red pepper flakes and cayenne as “other peppers”) and only used a 1/4 tsp…this was plenty spicy for me. I also added 1/4 tsp of cumin….it just seemed a natural pair with chili poweder and isn’t too much on the “heat” like the hot peppers. This is probably one you won’t make everyone happy as different folks have different likes on how hot they like things.
Very balanced and delicious it is beefs best friend reminds of the outbacks steaks in a great way I will use this often.
Flavor a bit too strong for us. Sorry
YUMMY YUMMY YUMMY! I use flank steak as it is my fav and is more tender than flat iron or skirt steak. Followed recipe as stated and grilled over charcoal…also have grilled with charcoal and hickory or mesquite DAY-UM WAS IT GOOD! Served with baked taters with all the fixin’s and a garden salad. Add hot buttered corn on cob for a very hungry crowd. (double recipe if cooking for more than 4). Try this rub you won’t go wrong. Thanks Miki!!!
This was delicious. I changed it a bit and used less of the chili powder I didn’t have and replaced that with creole seasoning (also spicy) and garlic herb steak seasoning mix. The oil drizzled on the meat kept the sugar from burning before meat cooked through. Will make again.
threw this on some burgers tonight. amazing. was afraid it would be a little bit hot, then i’d get some of the sugar. delight on the tongue. my grocery stores only had “hot” and “mild” chili powders so i use those an some cayenne pepper as well. coated the burgers and let them sit for a few hours in a ziplock in the fridge. grilled them up. yum. will definitely make this again, and maybe find the right spices too! thanks!