Best 14 Chili Rubbed Flank Steak Wrap Recipes

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Incorporating bold flavors and diverse textures, the chili rubbed flank steak wrap offers a culinary adventure for all taste buds. Its tantalizing aroma, a symphony of spices and grilled meat, entices you to embark on a gastronomic journey. Savor the perfect balance between the tender, juicy steak, the crisp, refreshing vegetables, and the flavorful chili rub that brings it all together. This article presents an array of delectable recipes for crafting this incredible dish, each with its own unique twist on the classic flavors. Get ready to create a mouthwatering meal that will leave you and your dinner companions craving more.

Let's cook with our recipes!

CHILE-RUBBED STEAK WITH CREAMED CORN



Chile-Rubbed Steak with Creamed Corn image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon ancho chile powder
2 teaspoons sugar
Kosher salt and freshly ground pepper
1 1/2 pounds flank steak
2 tablespoons extra-virgin olive oil
1 white onion, diced
2 Cubanelle or banana peppers (or 1 large green bell pepper), seeded and diced
2 cups frozen corn
1 5-ounce can evaporated milk (about 2/3 cup)
3 scallions, thinly sliced
Lime wedges, for serving

Steps:

  • Preheat the broiler. Combine the chile powder, sugar and1 teaspoon each salt and pepper in a small bowl. Brush the steak all over with 1 tablespoon olive oil, then rub the spice blend on both sides. Transfer to a broiler pan; let sit 10 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add the onion and peppers and cook, stirring occasionally, until the onion is translucent, about 4 minutes. Add the frozen corn; cook, stirring, 2 minutes. Reduce the heat to medium and add the evaporated milk. Cook until thick and creamy, about 7 minutes. Season with salt and pepper.
  • Broil the steak 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let sit 5 to 10 minutes, then slice against the grain. Serve the steak with the creamed corn; sprinkle with the scallions and serve with lime wedges.

Nutrition Facts : Calories 452 calorie, Fat 22 grams, SaturatedFat 8 grams, Cholesterol 76 milligrams, Sodium 633 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 40 grams

CHILI AND COFFEE-RUBBED STEAKS



Chili and Coffee-Rubbed Steaks image

Provided by Marc Forgione

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 7

1 1/2 tablespoons cumin seeds
1/4 cup freshly ground coffee beans
Kosher salt and freshly ground pepper
1 1/2 tablespoons chili powder
1 1/2 teaspoons ground cinnamon
4 8-ounce flat iron steaks
Canola oil

Steps:

  • Make the coffee rub: Toast the cumin seeds in a small dry skillet over low heat until fragrant, about 2 minutes, making sure to shake the pan frequently. Transfer to a spice grinder and finely grind. Mix the toasted cumin seeds with the ground coffee, 1 tablespoon salt, 1 1/2 tablespoons pepper, the chili powder and cinnamon in a small bowl.
  • Blot the steaks dry. Brush the meat with a little canola oil. Spread the coffee rub on a baking sheet and roll the steaks in the mixture to coat, using about 1 tablespoon per steak. Cover and refrigerate 1 hour but no longer-otherwise, the meat will begin to cure.
  • Preheat a grill to medium high. Drizzle a little canola oil on both sides of each steak, then grill 5 to 6 minutes per side for medium rare. Transfer the steaks to a cutting board and let rest 15 minutes before slicing.

CHILI RUBBED FLANK STEAK WRAP



Chili Rubbed Flank Steak Wrap image

Make and share this Chili Rubbed Flank Steak Wrap recipe from Food.com.

Provided by Tricia Foley

Categories     Steak

Time 30m

Yield 4 wraps, 4 serving(s)

Number Of Ingredients 8

2 tablespoons tomato paste
2 teaspoons chili powder
salt
1 lb flank steak
4 (10 inch) flour tortillas
1 cup salsa
1 cup shredded cheddar cheese
1 cup iceberg lettuce, thinly shredded

Steps:

  • Preheat broiler and place rack about 6" from heat source.
  • Line a broiling pan with foil.
  • Combine tomato paste, chili powder and a pinch of salt in a small bowl.
  • Rub tomato mixture onto steak, using fingers to press as much as possible onto meat.
  • Place steak on pan and broil for about 6 minutes per side for medium rare.
  • Remove steak to a cutting board and let stand for 10 minutes.
  • Working against the grain, cut steak into very thin slices.
  • Heat tortillas.
  • Lay tortillas flat on a work surface and spread 1/4 cup salsa evenly over bottom of each.
  • Arrange equal amount of steak on each tortilla, placing it on salsa.
  • Sprinkle 1/4 cup cheeseand 1/4 cup lettuce over steak.
  • Carefully roll each tortilla into a thich cylinder, tucking in sides as you go.
  • Cut in half crosswise and secure with toothpicks.
  • Enjoy.

Nutrition Facts : Calories 549.4, Fat 24.6, SaturatedFat 11.2, Cholesterol 76.2, Sodium 1148.3, Carbohydrate 43, Fiber 4.2, Sugar 4.8, Protein 38.5

FLAT IRON STEAK WITH THREE PEPPER RUB



Flat Iron Steak with Three Pepper Rub image

A simple blend of spices combines to make a wonderful rub for steak. Can be used on any steak but it's best on flat iron or flank steak.

Provided by Danny Jaye

Categories     Meat and Poultry Recipes     Beef     Steaks     Flat Iron Steak Recipes

Time 2h15m

Yield 6

Number Of Ingredients 10

1 tablespoon smoked paprika
2 teaspoons salt
1 teaspoon brown sugar
2 teaspoons chili powder
1 teaspoon chipotle chile powder
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
2 pounds flat iron steaks

Steps:

  • Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).
  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 2.5 g, Cholesterol 103.2 mg, Fat 17.8 g, Fiber 0.7 g, Protein 31.5 g, SaturatedFat 6.8 g, Sodium 882.3 mg, Sugar 0.9 g

CHILI FLANK STEAK



Chili Flank Steak image

I started making this recipe when we moved from Idaho to Kentucky. It gets so hot here that we use our outdoor grill as often as possible to keep the kitchen cool. My husband loves this juicy steak and its tasty sauce. I like that I can have it ready to marinate in no time. -Karma Henry, Glasgow, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 8

2/3 cup packed brown sugar
2/3 cup V8 juice
2/3 cup soy sauce
1/2 cup olive oil
4 garlic cloves, chopped
2 tablespoons chili powder
1/4 teaspoon ground cumin
1 beef flank steak (about 1-1/2 pounds)

Steps:

  • In a bowl, combine the first seven ingredients. Pour half of the marinade into a shallow dish; add the steak and turn to coat. Cover and refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade from steak. Grill steak, covered, over medium-hot heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with reserved marinade.

Nutrition Facts :

CHILI-RUBBED STEAK WITH BLACK BEAN SALAD



Chili-Rubbed Steak with Black Bean Salad image

Busy weeknights don't stop my husband from firing up the grill. This meal-in-one comes together fast. Try it with chimichurri and cotija cheese. -Naylet LaRochelle, Miami, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 beef flank steak (1 pound)
4 teaspoons chili powder
1/2 teaspoon salt
1 package (8.8 ounces) ready-to-serve brown rice
1 can (15 ounces) black beans, rinsed and drained
1/2 cup salsa verde
Minced fresh cilantro, optional

Steps:

  • Rub steak with chili powder and salt. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°)., Heat rice according to package directions. Transfer rice to a small bowl; stir in beans and salsa. Slice steak thinly across the grain; serve with bean salad. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 367 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 762mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 6g fiber), Protein 29g protein. Diabetic Exchanges

GARLIC-AND-CHILI-RUBBED STEAKS



Garlic-and-Chili-Rubbed Steaks image

Categories     Beef     Garlic     Marinate     Backyard BBQ     Steak     Spice     Summer     Grill     Grill/Barbecue     Gourmet

Yield Serves 4

Number Of Ingredients 6

2 tablespoons chili powder
2 large garlic cloves, chopped and mashed to a paste with 1 teaspoon salt
1 teaspoon ground cumin
3/4 teaspoon sugar
3 1/2 tablespoons Worcestershire sauce
four 1-inch-thick strip or shell steaks

Steps:

  • In a small bowl stir together chili powder, garlic paste, cumin, and sugar and stir in Worcestershire sauce to make a paste.
  • Arrange steaks on a plate large enough to hold them in one layer and rub both sides of steaks with chili paste. Transfer steaks to a large sealable plastic bag. Marinate steaks, chilled, at least 4 hours and up to 2 days.
  • Prepare grill.
  • Grill steaks on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in a hot well-seasoned large ridged grill pan over moderately high heat.) Transfer steaks to plates and let stand 5 minutes.

CHILI RUBBED FLANK STEAK



Chili Rubbed Flank Steak image

Did you know that Christopher Columbus brought the first chili pepper to Europe from the New World? This is Texas style cookin'! You can use a spoon or spatula to put on the rub to avoid getting the spicy rub all over your hands. If chipotles are not available, you can use jalapenos or other red chilis. This is great served with Lone Star coleslaw and jalapeno cornbread.

Provided by Sharon123

Categories     Steak

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

5 garlic cloves
1/2 teaspoon ground cumin
1/4 cup cilantro
1 (7 ounce) can red chipotle chilies (not the liquid)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
4 lbs flank steaks

Steps:

  • Place the garlic, cumin, and cilantro in a food processor and blend till coarsely chopped.
  • Add the chilis(this will be quite spicy-use less if desired), olive oil, salt, and pepper and process until smooth.
  • Rub the chili mixture onto the steak. Let the steak stand at room temperature 2-3 hours(or in the refrigerator overnight). If you refrigerate, allow the meat to come to room temperature before grilling.
  • Grill over a hot falme for about 5 minutes per side for medium rare, a few minutes longer for well done. Enjoy!

Nutrition Facts : Calories 418.2, Fat 22.3, SaturatedFat 8.3, Cholesterol 154.2, Sodium 415.8, Carbohydrate 3.2, Fiber 0.5, Sugar 1.3, Protein 48.8

CHILI- RUBBED FLANK STEAK



CHILI- RUBBED FLANK STEAK image

Categories     Sandwich     Beef     Kid-Friendly     Quick & Easy     Low/No Sugar     Dinner     Lunch     Summer     Grill/Barbecue

Yield 4 4

Number Of Ingredients 15

garlic: 1 large clove
red onion: 1 tablespoon chopped
lime juice: 1 tablespoon
chili powder: 2 teaspoons
chilis: 1 small
salt: 1 teaspoons
pepper: 1 teaspoon
ground cumin: 1 teaspoon
olive oil: 2 teaspoons
flank (skirt) steak: 2 lbs
Lime wedges: 2
Monterey Jack cheese, shredded (1 cup)
chopped cilantro: 2 teaspoons
Creme fraiche
corn tortillas, warmed

Steps:

  • In a processor, pulse the garlic with the onion, lime juice, chili powder, chili, salt, pepper and cumin. With the machine on, slowly drizzle in the olive oil until a wet paste forms. Rub the paste all over the steak. Marinade at room temperature for at least 2 hours. If refrigerating, can leave overnight but bring to room temp before cooking. Light a grill or preheat a grill pan. Grill the steak over a medium-high fire for 10 minutes, turning once, until an instant-read thermometer inserted in the thickest part registers 125° to 130° for medium rare. Transfer the steak to a cutting board and let rest for 5 minutes. Cut the steak across the grain into 1/4-inch-thick slices. Arrange the meat on a platter. Squeeze 2 lime wedges over the steak slices, then top with the shredded cheese and cilantro. Serve with the warm tortillas.

STIR-FRY CHILLI BEEF WRAPS



Stir-fry chilli beef wraps image

Stretch your steak a little further by adding lots of peppers, tomatoes and black beans, and serving in tortillas

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 11

150g thin-cut frying steak , very thinly sliced
1 tsp mild chilli powder
2 good pinches of ground cumin
2 garlic cloves , finely chopped
2 tsp sunflower oil
1 yellow pepper , deseeded, quartered and sliced
1 red onion , thinly sliced
2 tomatoes , chopped
400g can black bean , drained
good handful fresh coriander
4 value soft tortilla wraps

Steps:

  • Put the steak in a bowl with the spices and garlic, and stir well. If you have time, leave to marinate for a couple of hrs. Heat the oil in a wok, then tip in the beef and fry for just 1-2 mins, until it changes colour but is still on the rare side. Remove the beef to a plate.
  • Add the pepper and half the onion, and stir-fry in the juices - add a splash of water to get things going and stop it burning. Stir in the tomatoes and beans, and heat through with plenty of seasoning, then stir in most of the coriander.
  • Meanwhile, heat the tortillas. The best way is directly on the gas flame, as it gives them a lovely charred flavour. Stir the beef into the beans and heat briefly. Serve with the tortillas and the reserved onion and coriander.

Nutrition Facts : Calories 642 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 102 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 33 grams protein, Sodium 1.1 milligram of sodium

GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER



Grilled Chili Steak with Garlic-Lime Butter image

As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.

Provided by Chef John

Time 3h25m

Yield 2

Number Of Ingredients 13

2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon ground chipotle powder
1 teaspoon freshly ground black pepper
3 pinches cayenne pepper
2 (10 ounce) New York strip steaks
1 ½ teaspoons kosher salt
1 clove garlic, sliced
1 pinch salt
2 tablespoons salted butter, softened
1 medium lime, zested
1 teaspoon vegetable oil
grated lime zest for garnish

Steps:

  • Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
  • Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
  • Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
  • Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
  • Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
  • Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
  • Remove from the grill and top with garlic-lime butter.

Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g

SOUTHWESTERN CHILI-RUBBED SKIRT STEAK



Southwestern Chili-Rubbed Skirt Steak image

Traditionally used for fajitas, this skirt steak is also delicious with a spice rub such as this.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 6

5 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
Coarse salt and ground pepper
1 1/2 pounds skirt steak
2 teaspoons olive oil, plus more for grates

Steps:

  • In a small bowl, combine chili powder, cumin, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle mixture over steak; drizzle with oil. Let stand, turning to coat evenly with oil halfway through, about 10 minutes.
  • Heat grill to high; lightly oil grates. Place steak on grill (fold thin end over so steak is an even thickness); cover. Cook, turning once, until meat is desired doneness, 4 to 6 minutes for medium-rare.

Nutrition Facts : Calories 383 g

CHILI-RUBBED SKIRT STEAK



Chili-Rubbed Skirt Steak image

Skirt steak is the perfect steak for fajitas and is also delicious on its own or coated with a spice rub. Thinly slice it on the diagonal before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 40m

Number Of Ingredients 7

4 teaspoons chili powder
2 teaspoons ground coriander
2 teaspoons light-brown sugar
1 teaspoon dried oregano
Coarse salt and ground pepper
2 1/2 to 3 pound beef skirt steak, cut into 8 even pieces
1 tablespoon olive oil

Steps:

  • Heat broiler with rack 4 inches from heat. In a small bowl, combine chili powder, coriander, sugar, oregano, 1 tablespoon coarse salt, and 1/2 teaspoon pepper. Coat steaks evenly on both sides with oil, then spice mixture, patting to adhere.
  • Place half the steaks on a rimmed baking sheet or broiler pan. Broil, without turning, until medium-rare, 5 to 8 minutes, depending on thickness. Transfer to a large platter, and cover with aluminum foil; let rest 10 minutes. Meanwhile, broil remaining steaks; transfer to a large plate, let cool to room temperature, then cover and refrigerate to use later for Steak Sandwich with Peppers.
  • Remove foil and divide steaks among four serving plates. Drizzle with any accumulated juices, and serve with Romaine-Heart Salad.

Nutrition Facts : Calories 345 g, Fat 22 g, Protein 31 g, SaturatedFat 8 g

CHILI LIME RUBBED STEAK RECIPE



Chili Lime Rubbed Steak Recipe image

Yield 6

Number Of Ingredients 10

1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons lime juice
1 Tablespoon olive oil
2 pounds flank steak

Steps:

  • In a small mixing bowl, combine chili powder, garlic powder, cumin, coriander, oregano, salt, pepper, lime juice, and olive oil.
  • Rub mixture deep into both sides of the steak.
  • Set seasoned steaks on a plate and let rest for 10 minutes.
  • Meanwhile, preheat your grill or pan to medium-high heat.
  • Place steaks on hot grill or pan.
  • Cook for 5-7 minutes on each side, or until they reach desired wellness.

Nutrition Facts : Servingsize 1 serving

Tips:

  • To save time, you can use pre-made guacamole or salsa.
  • If you don't have flank steak, you can use skirt steak or hanger steak.
  • Be sure to thinly slice the steak against the grain for the most tender results.
  • If you don't have a grill, you can cook the steak in a hot skillet over medium-high heat for 4-5 minutes per side, or until cooked to your desired doneness.
  • Let the steak rest for 5-10 minutes before slicing it against the grain.
  • To make the wraps, spread some guacamole on a tortilla, then top with the steak, salsa, and any other desired toppings.
  • Serve the wraps immediately with your favorite sides, such as chips and salsa.

Conclusion:

Chili rubbed flank steak wraps are a delicious and easy meal that can be made in just 30 minutes. They're perfect for a quick lunch or dinner, and they're also great for parties and potlucks. With a few simple ingredients, you can create a flavorful and satisfying meal that everyone will love. So next time you're looking for a quick and easy meal, give chili rubbed flank steak wraps a try.

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