Cumin-Chili Spiced Flank Steak  Recipe
Cumin-Chili Spiced Flank Steak Recipe photo by Taste of Home

Cumin-Chili Spiced Flank Steak Recipe

Publisher Photo
This is a wonderful steak to share with friends and family. They’ll rave about the sizzling grilled flank steak served with flavorful jalapeno and tomato salsa and couscous. —Yvonne Starlin, Hermitage, Tennessee
TOTAL TIME: Prep: 40 min. Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 40 min. Cook: 15 min.
MAKES: 4 servings

Ingredients

  • 2 small sweet red peppers, cut into 2-inch strips
  • 1 small sweet yellow pepper, cut into 2-inch strips
  • 2 cups grape tomatoes
  • 1 small onion, cut into 1/2-inch wedges
  • 2 jalapeno peppers, halved and seeded
  • 2 tablespoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 beef flank steak (1-1/2 pounds)
  • 2 to 3 teaspoons lime juice
  • Hot cooked couscous
  • Lime wedges

Nutritional Facts

1 serving (calculated without couscous) equals 359 calories, 20 g fat (6 g saturated fat), 81 mg cholesterol, 562 mg sodium, 10 g carbohydrate, 3 g fiber, 35 g protein.

Directions

  1. Preheat broiler. Place the first five ingredients in a greased 15x10x1-in. baking pan. Toss with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil 4 in. from heat 10-12 minutes or until vegetables are tender and begin to char, turning once.
  2. Meanwhile, mix cumin, chili powder and the remaining oil, salt and pepper; rub over both sides of steak. Grill, covered, over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes.
  3. For salsa, chop broiled onion and jalapenos; place in a small bowl. Stir in tomatoes and lime juice. Thinly slice steak across the grain; serve with salsa, broiled peppers, couscous and lime wedges. Yield: 4 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Cumin-Chili Spiced Flank Steak in Taste of Home June/July 2014

Nutritional Facts

1 serving (calculated without couscous) equals 359 calories, 20 g fat (6 g saturated fat), 81 mg cholesterol, 562 mg sodium, 10 g carbohydrate, 3 g fiber, 35 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Cumin-Chili Spiced Flank Steak

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Reviewed Jun. 24, 2014

This made a wonderful, tasty dinner. I substituted spicy green rice for couscous (recipe is from Jan 2014 Southern Living mag). Because the rice has a lot of jalapeno in it, I omitted the jalapenos from this recipe. Be sure to read the recipe thoroughly before starting. One thing I would do differently is chop up the onion (and jalapenos if used) beforehand and broil them separately from other veggies. It's difficult and messy to separate and chop the onions (and jalapenos if used) after broiling with the other vegetables. I did not broil the grape tomatoes (just a personal preference--don't care for the texture) but did cut them into quarters before adding the onions (and jalapenos) to prepare salsa. Like I said, be sure to read the recipe carefully and think of ways to simplify the steps. Next time I will grill the steak on the BBQ and broil veggies at the same time to speed things up. Also, I will add onion and garlic powder to the rub. All that being said, this is a very tasty recipe that I will make again!

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