Printable | Taste of Home

Hot 'n' Spicy Flank Steak

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)

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Hot 'n' Spicy Flank Steak cont.

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.