Spice-Rubbed Flank Steak with Grilled Gazpacho Sauce

This spice-rubbed steak on the grill is special enough. But here, a good thing gets even better with a bold tomato and pepper sauce reminiscent of gazpacho. For a change of pace, try substituting chicken, pork chops or even shrimp for the beef.
Spice-Rubbed Flank Steak with Grilled Gazpacho Sauce image

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  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 tbsp chopped fresh thyme, plus additional sprigs for garnish
  • 1 tsp each chile powder, garlic powder 
and onion powder
  • 3/4 tsp sea salt, plus additional, to taste
  • 1/2 tsp ground cumin
  • 2 tomatoes, halved and seeded
  • 1/2 small red bell pepper, halved, 
cored and seeded
  • 1/2 small green bell pepper, halved, 
cored and seeded
  • 1 1/2 tbsp olive oil, divided
  • 1 1/2 lb flank steak, about ¾ inch 
thick, trimmed
  • 1/2 slice whole-wheat bread, torn into ¾-inch pieces
  • 2 tsp red wine vinegar
  • Pinch ground cayenne pepper, plus additional, to taste


  1. In a small bowl, combine thyme, chile powder, garlic powder, onion powder, salt and cumin. In a large bowl, combine tomatoes, bell peppers, 1 tbsp spice mixture and 1 tbsp oil. Sprinkle flank steak with remaining spice mixture.
  2. Prepare a grill to medium-high and lightly oil grate. Grill tomatoes skin side down until softened and lightly charred, about 2 minutes. Grill bell peppers until softened and lightly charred, 3 to 4 minutes per side. Grill flank steak to desired doneness, about 4 minutes per side for medium-rare or 5 minutes per side for medium. Set steak aside to rest for 5 minutes.
  3. Meanwhile, in a food processor, combine tomato, bell peppers, bread, vinegar, cayenne and remaining 1½ tsp oil and process to purée. Add additional salt and cayenne.
  4. Cut steak across the grain into thin slices. Serve in a pool of tomato sauce, garnished with thyme sprigs.

Nutrition Information

  • Serving Size: 4 oz steak, 5 T sauce
  • Calories: 302
  • Carbohydrate Content: 7 g
  • Cholesterol Content: 91 mg
  • Fat Content: 15 g
  • Fiber Content: 2 g
  • Protein Content: 33 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 503 mg
  • Sugar Content: 3 g
  • Polyunsaturated Fat Content: 1 g