Hot 'n' Spicy Flank Steak
Light & Tasty
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With its flavorful marinade, Julee Wallberg’s flank steak makes a succulent meal. “I received this recipe from a friend, and it’s been a family favorite ever since,” says the Reno, Nevada cook.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. + marinating Grill: 15 min.
Ingredients:
- 3 tablespoons brown sugar
- 3 tablespoons red wine vinegar
- 3 tablespoons sherry or reduced-sodium chicken broth
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon canola oil
- 1-1/2 teaspoons crushed red pepper flakes
- 1-1/2 teaspoons paprika
- 1-1/2 teaspoons chili powder
- 1-1/2 teaspoons Worcestershire sauce
- 3/4 teaspoon seasoned salt
- 3/4 teaspoon garlic powder
- 3/4 teaspoon dried parsley flakes
- 1 beef flank steak (1-1/2 pounds)
Directions:
In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill steak, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with remaining marinade. Thinly slice steak across the grain. Yield: 6 servings.