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Chef David Olson’s Ancho Chili and Toasted Spice-Rubbed Australian Grassfed Flank Steaks

Hot off the Grill, Recipes

Chef David Olson’s Ancho Chili and Toasted Spice-Rubbed Australian Grassfed Flank Steaks

Summer grilling just doesn’t get better than our partner Chef David Olson’s Australian grassfed flank steaks over a backyard barbecue.

These tender, juicy steaks were rubbed in a robust blend of seasonal herbs, ground dried chilies and toasted spices, then marinated over night in an airtight container to further infuse and amplify flavor. Before cooking, David allowed the steaks to rest at room temperature for 20 minutes before he laid them directly to flame, seared for 5-6 minutes per side at 750°F of direct heat atop his Twin Eagles Grill. He then rotated and flipped the meat intermittently until it reached an internal temperature of 125°F.

Once removed from the heat, these hunks of beef were rested uncovered for 10 minutes, allowing the muscle fibers to reconstitute and juices to redistribute throughout the steak. Carved on a bias across the grain and finished with a dusting of fluer de sel, these beautiful cuts of flank were dressed with a homemade heirloom tomato-wild strawberry salsa al fresco and paired with an array of charred seasonal vegetables, then all washed down with two handfuls of golden, ice cold Pure Michigan lagers. Check out the ingredients and instructions below and get more details on David’s blog here.

Ancho Chili Cowboy Steak Rub


1 tablespoon cumin seeds, toasted
1 tablespoon coriander seeds, toasted
1 tablespoon fennel seeds, toasted
1 tablespoon mustard seeds, toasted
3 tablespoons ancho chili powder
2 tablespoon Spanish paprika
2 tablespoons brown sugar
1 tablespoon roasted garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme leaves
1 tablespoon dried parsley leaves
1/2 cup good quality olive oil
Kosher salt and fresh ground peppercorn, to taste


Toast first four spices over medium heat in a dry, heavy-bottom skillet. Prepare until just golden brown in color and fragrant. Remove from heat and set aside to cool.

Add all spices into a food processor, coffee grinder or pestle and mortar. Work the spices down to a coarse powder. Drizzle in olive oil and season to taste with kosher salt and fresh ground peppercorn. Use immediately, or reserve in an air-tight container for up to 2 weeks.

Ancho Chili and Toasted Spice Rubbed Australian Grassfed Flank Steaks


3-4 Australian Grassfed Flank Steaks
Ancho Chili and Toasted Spice Rub (or your favorite homemade steak rub)
Kosher salt and fresh ground peppercorn, to taste
Freshly chopped cilantro and parsley, to garnish


Trim excess fat from steaks, rinse meat in cold water, and pat dry. Rest on counter until near room temperature. Massage with Ancho Chili and Toasted Spice Rub. Package in a resealable air-tight plastic bag and refrigerate overnight.

Remove steak from refrigeration, discard plastic bag and excess liquid. Rest at room temperature for 20-30 minutes.

Preheat grill to high heat. With grill lid remaining open, lay steaks over hottest grill grates and sear 5-6 minutes per side, then begin flipping and turning intermittently to beautifully char the exterior and prepare steaks to 125F internal temperature. Remove from heat and immediately rest over a cooling rack for 10 minutes.

To plate, slice the steak in 1/2″ cuts across the grain and on a bias. Season additionally to taste and dress with a homemade heirloom tomato and wild strawberry salsa al fresco. Garnish with fresh herbs and serve.

For information on where to buy Aussie Grassfed Beef near you, visit:

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