There’s something almost primal about grilling steak—especially when it’s hot, fast, and full of flavor. These Grilled Medium-Rare Steak Strips are one of my go-to meals when I want a quick dinner that feels like a feast. They’re smoky, juicy, and have just the right char, all balanced with a bold spice rub that doesn’t overpower the beef.
Whether I’m feeding friends or just treating myself on a weeknight, this recipe is reliable, impressive, and totally satisfying. It takes just a handful of pantry spices and less than 15 minutes on the grill to turn a cut like flank or skirt steak into something worthy of slicing and savoring.
Here’s how I make it—and why I keep coming back to this steak strip setup, especially when the grill’s hot and the hunger is real.
Why This Recipe Works
- High-heat grill gives you that perfect char and crust in minutes
- Simple spice rub adds big flavor without masking the beef
- Medium-rare keeps it juicy and tender, with melt-in-your-mouth slices
- Letting it rest + slicing against the grain = steakhouse texture at home
- Feeds a crowd or just yourself—with leftovers that taste even better
Ingredients You’ll Need
(Serves 3–4 | Prep Time: 10 mins | Cook Time: 10 mins | Rest Time: 5 mins)
For the Steak:
- 1 lb (450g) flank or skirt steak
- 2 tbsp olive oil
- 1 tbsp coarse black pepper
- 1 tbsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp crushed red pepper flakes (optional, for a little kick)
- 1 tbsp butter (optional, for finishing)
How I Make It (Step-by-Step)
1. Preheat the Grill
I heat the grill to high (450–500°F / 230–260°C) and give the grates a good scrub. This ensures a clean, hot surface for a quick, even sear.
2. Mix the Dry Rub
In a small bowl, I combine the salt, black pepper, garlic powder, onion powder, paprika, thyme, and crushed red pepper flakes. It’s a simple, bold mix that brings out the best in the steak.
3. Prep the Steak
I pat the steak dry with paper towels, then rub it down with olive oil. This helps the seasoning stick and enhances the sear.
I sprinkle the spice blend evenly over both sides and press it in gently with my hands. The goal is a well-seasoned crust that will crisp up beautifully on the grill.
4. Grill to Perfection
I place the steak directly over the heat and grill for 4–5 minutes per side, flipping just once. I’m aiming for a nice dark sear and an internal temp of 130°F (54°C) for that medium-rare magic.
Flank and skirt steak are both thin and cook fast—so I stay close and watch the clock.
5. Rest and Slice
Once it’s off the grill, I let the steak rest for 5 minutes on a cutting board. This is non-negotiable—the juices need time to redistribute.
Then I slice against the grain, into thick, juicy strips. Cutting this way shortens the muscle fibers and makes each bite tender and easy to chew.
Optional Finishing Touch
If I want to take it up a notch, I melt a tablespoon of butter over the hot sliced steak right before serving. It adds richness and makes the seasoning shine even more.
A final sprinkle of flaky salt and fresh cracked pepper? Always welcome.
How I Serve It
These grilled steak strips go with everything. Here are a few of my favorite pairings:
- Grilled veggies or corn on the cob for a summery vibe
- Chimichurri or garlic herb butter for dipping
- Warm tortillas or flatbread to turn it into steak tacos or wraps
- Over arugula or mixed greens for a hearty salad
- With mashed potatoes or roasted sweet potatoes if I’m leaning comfort food
Variations to Try
- Add a splash of soy sauce or Worcestershire to the olive oil for an umami boost
- Swap in Cajun or taco seasoning for a flavor twist
- Finish with a drizzle of lemon juice or balsamic glaze for brightness
- Marinate the steak in garlic, oil, and herbs for 1–2 hours beforehand (if you’ve got time)
- Add sliced onions or peppers to the grill for an easy built-in side
FAQs From My Grill to Yours
Q: Can I use a different cut of steak?
A: Absolutely. Hanger steak, flat iron, or sirloin tip also work great. Just adjust the cooking time based on thickness.
Q: What’s the best way to tell when the steak is done?
A: Use a meat thermometer for precision. 130°F for medium-rare, 140°F for medium. Flank and skirt can go tough if overcooked.
Q: Can I cook this indoors?
A: Yep—use a cast-iron skillet on high heat or a grill pan. Make sure your kitchen is well-ventilated and don’t move the steak around too much.
Q: How do I store leftovers?
A: Wrap tightly and refrigerate for up to 3 days. Reheat gently or serve cold over salad or in wraps.
Final Thoughts
These Grilled Medium-Rare Steak Strips are everything I want in a steak night—fast, flavorful, and endlessly versatile. The spice rub brings bold flavor without a marinade, and that juicy, pink center makes every bite feel like a reward.
It’s the kind of dish that works just as well at a backyard BBQ as it does on a weeknight when you’re craving something special. Fire up the grill, slice it up, and watch it disappear—this one never sticks around for long.
Perfectly Seared, Boldly Seasoned, and Sliced to Impress—This Is Steak Done Right
Ingredients
- 1 lb (450g) flank or skirt steak
- 2 tbsp olive oil
- 1 tbsp coarse black pepper
- 1 tbsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp butter (optional)
Instructions
- Preheat your grill to high heat.
- In a small bowl, mix together the black pepper, kosher salt, garlic powder, and onion powder.
- Rub the steak with olive oil and then coat both sides with the spice mixture.
- Place the steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness.
- Remove the steak from the grill and let it rest for 5 minutes.
- Slice the steak against the grain and serve immediately, optionally topped with a pat of butter.
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