Summer grilling just doesn’t get better than Australian grassfed flank steaks over the backyard barbecue!!

These beautiful 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, the steaks were rested at room temperature for 20 minutes, then laid directly to flame, searing for 5-6 minutes per side at 750°F of direct heat atop my Twin Eagles Grill, rotating and flipping the meat intermittently, until 125°F internal temperature.

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 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. -Cheers, David

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

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 seaon 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.