Pat'S Blackened Flank Steak
Blackened flank steak with bold spices offers a smoky, spicy flavor perfect for grilling enthusiasts and meat lovers seeking a fiery, flavorful main course.
Ingredients
Instructions
- Grind salt, white pepper, black peppercorns, fennel seed, cayenne pepper, dry mustard, and garlic powder in a food processor or blender.
- Coat both sides of the flank steaks with the dry spice mixture.
- If cooking only one steak, use half the mixture and save the rest for future use.
- Coat a seasoned cast-iron skillet with olive oil and heat until smoking.
- Sear the steak on both sides until blackened.
Tips & Substitutions
For a spicier kick, consider adding more cayenne pepper to the spice mix, or substitute with smoked paprika for a different flavor profile. If you don’t have a food processor, finely grinding the spices by hand will work, just ensure they are well blended. To avoid overcooking, use a meat thermometer to check for doneness, aiming for medium-rare at around 135°F.
Serving Suggestions
Serve this flavorful steak with a side of Green Rice (Broccoli Rice) for a delightful contrast. A fresh salad, such as Ginger Peach Salad, brightens the meal and balances the spices. For a complete dinner, pair it with roasted vegetables or a baked potato to soak up the delicious flavors.
Storage & Reheating
Leftover blackened flank steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the steak and warm it in a skillet over medium heat for a few minutes until heated through, which helps retain its juiciness. Alternatively, microwave in short bursts, covering the dish to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Pat'S Blackened Flank Steak contains roughly 207 calories, with 19g protein, 21g carbohydrates, and 8g fat. It is an excellent source of protein (38% of the Daily Value), dietary fiber (29% of the Daily Value), and vitamin A (27% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, while flank steak is ideal for its flavor and texture, you can substitute it with sirloin or skirt steak. Just note that cooking times may vary depending on the cut's thickness, so adjust accordingly to achieve your desired doneness.
What can I do with leftover spice mixture?
The leftover spice mixture can be stored in an airtight container for up to 6 months. Use it to season other meats, fish, or even roasted vegetables to bring a bold flavor to your meals. It’s versatile and enhances various dishes beyond just flank steak.
How do I know when the steak is done cooking?
For the best results, use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F. Remember, the steak will continue to cook slightly after being removed from the heat, so it’s better to take it off just before it reaches your desired doneness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).