Huffpost Taste

Ancho Rubbed Flank Steak with Grilled Peaches

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Ancho Rubbed Flank Steak with Grilled Peaches

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total prep


  • Rub:
  • 1 tablespoon olive oil
  • 2 teaspoons paprika
  • 2 teaspoons Ancho chili powder
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon cumin
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 1 2 pound flank steak
  • 6 freestone peaches, cut in half
  • Lime wedges for serving


  • FIRST: Combine rub ingredients in a small bowl. Brush steak with oil and sprinkle rub on all sides. Let sit at room temperature for 30 minutes.
  • NEXT: Preheat gas or charcoal grill to high heat. Oil grill grates and cook steak for about 5 minutes on one side and 3-4 on the other side, flipping only once. Remove from grill, lightly tent with foil, and let rest while cooking peaches.
  • LAST: Reduce grill to medium heat or cooler side to grill peaches. Oil grill grates and cook peaches for 6-8 minutes, turning occasionally. Slice steak very thin on bias, against the grain. Serve with grilled peaches and lime wedges.