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.”—Julee Wallberg, Salt Lake City, Utah
- 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)
- In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting.
- Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill steak, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain. Yield: 6 servings.
Originally published as Hot 'n' Spicy Flank Steak in Light & Tasty June/July 2007, p61
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Hot 'n' Spicy Flank Steak
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review