Nutrition Facts

  • One serving:
  • 3 ounces cooked beef
  • Calories:
  • 201
  • Fat:
  • 9 g
  • Saturated Fat:
  • 4 g
  • Cholesterol:
  • 54 mg
  • Sodium:
  • 326 mg
  • Carbohydrate:
  • 5 g
  • Fiber:
  • 0 g
  • Protein:
  • 22 g

Hot 'n' Spicy Flank Steak

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)

PREP

15 min.

COOK

15 min.

TOTAL

30 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.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008