Tex-Mex · main

Grilled Ancho Chile Rubbed Flat Iron Steak

Grilled Ancho Chile Rubbed Flat Iron Steak reads umami 7.9, richness 6.1 and citrus 6.0 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 49 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.4 / 10
• Sweet & Fruity — 3.0 / 10
• Sour & Bright — 7.6 / 10
• Bitter & Earthy — 4.2 / 10
• Rich & Fat — 6.4 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 7.9 · Richness 6.1 · Citrus 6.0 · Sourness 5.4 · Salinity 4.4 · Smoke 3.5 · Allium 3.4 · Herbaceous 3.0 · Earthy 2.9 · Sweetness 2.8 · Warm Spice 2.1 · Bitterness 1.7 · Heat 1.4 · Nutty 0.8 · Fruity 0.8 · Floral 0.8

What's in it (11)

• ancho chili powder — 30 g
• light-brown sugar — 13 g
• smoked paprika — 10 g
• cumin — 5 g
• garlic — 5 g
• salt — 5 g
• freshly ground black pepper — 3 g
• steak — 680 g
• vegetable oil — 27 g
• lime — 65 g
• cilantro — 7 g

Time & effort: about 49 min (10 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 162.2 kcal, 18.3 g protein, 8.4 g fat, 4.8 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a small bowl, whisk together the ancho chile powder, brown sugar, smoked paprika, cumin, garlic powder, 1 teaspoon of the salt, and the pepper until no lumps remain.
2. Pat the flat iron steak completely dry with paper towels, then rub 1 tablespoon of the oil evenly over both sides.
3. Sprinkle the spice mixture over the steak and press firmly with your hands so it forms a solid, even crust; let the steak stand at room temperature 30 minutes so the crust sets and the meat loses its chill.
4. Heat a gas or charcoal grill to high, 450-500F, and brush the grates with the remaining 1 tablespoon oil.
5. Lay the steak on the hottest part of the grill and sear, undisturbed, until a dark, well-charred crust has formed on the first side, 4-5 minutes.
6. Flip the steak once and grill the second side until deeply crusted and an instant-read thermometer inserted into the thickest part reads 130F for medium-rare, 4-5 minutes more, sliding the steak to a cooler part of the grill if the crust is charring faster than the interior is cooking.
7. Transfer the steak to a cutting board and tent loosely with foil; rest 8-10 minutes so the juices redistribute (the internal temperature will climb to about 135F).
8. Slice the steak thinly against the grain on a slight diagonal, arrange on a platter, scatter with the cilantro, and serve with the lime wedges for squeezing over the top.

Dishes with a similar flavor shape

• Beef Barbacoa Stew — Mexican
• Grilled Harissa Lamb Skewers — North African
• Beef and Lamb Gyro Loaf with Tzatziki — Greek
• Beef Shawarma Tacos — Middle Eastern
• Sheet-Pan Fajita Steak with Peppers — Tex-Mex

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.