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Hot 'n' Spicy Flank Steak

 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.”—Julee Wallberg, Salt Lake City, Utah
6 ServingsPrep: 15 min. + marinating Grill: 15 min.


  • 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°),

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Hot 'n' Spicy Flank Steak (continued)

Directions (continued)

  • basting frequently with remaining marinade. Let stand 5 minutes
  • before slicing. Thinly slice steak across the grain. Yield: 6
  • servings.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.