Hot 'n' Spicy Flank Steak Recipe
Hot 'n' Spicy Flank Steak Recipe photo by Taste of Home

Hot 'n' Spicy Flank Steak Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
MAKES: 6 servings

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)

Nutritional Facts

3 ounces cooked beef equals 201 calories, 9 g fat (4 g saturated fat), 54 mg cholesterol, 326 mg sodium, 5 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchange: 3 lean meat.

Directions

  1. 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.
  2. 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

Nutritional Facts

3 ounces cooked beef equals 201 calories, 9 g fat (4 g saturated fat), 54 mg cholesterol, 326 mg sodium, 5 g carbohydrate, trace fiber, 22 g protein. Diabetic Exchange: 3 lean meat.

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

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   (5)
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 (5)
4 Star
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MY REVIEW
Reviewed Feb. 25, 2013

I LOVE this recipe!!! I have been making this recipe for years for family gatherings and it never fails to WOW!!

Excellent blend of sweet,spicy,sour and salty!!

MY REVIEW
Reviewed May. 8, 2011

Perfect blend of sweet and spicy. So easy to make!

MY REVIEW
Reviewed Mar. 2, 2011

The flavor of this steak was outstanding. It wasn't too hot but it had a little kick. Definitely a keeper.

MY REVIEW
Reviewed Mar. 4, 2010

This was so good. The whole family loved it. i used sesame oil insted of canola oil and a 1 3/4 london broil. 6 minutes on each side and it was perfect

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