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Southwest Flank Steak Recipe
Southwest Flank Steak Recipe photo by Taste of Home

Southwest Flank Steak Recipe

Publisher Photo
A perfectly balanced rub imparts deep flavors without the muss and fuss of a marinade that can often be time-consuming when you've got a hungry crowd to feed.— Kenny Fisher, Lancaster, Ohio
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 3 tablespoons brown sugar
  • 3 tablespoons chili powder
  • 4-1/2 teaspoons ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon cider vinegar
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 1 beef flank steak (1-1/2 pounds)

Nutritional Facts

3 ounces cooked beef equals 219 calories, 9 g fat (4 g saturated fat), 54 mg cholesterol, 127 mg sodium, 11 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Directions

  1. In a small bowl, combine the first seven ingredients; rub over steak.
  2. Moisten a paper towel with cooking oil; using long-handled tongs,
  3. lightly coat the grill rack. Grill steak, covered, 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°).
  4. Let stand for 5 minutes. To serve, thinly slice across the grain. Yield: 6 servings.
Originally published as Southwest Flank Steak in Healthy Cooking June/July 2012, p58

Nutritional Facts

3 ounces cooked beef equals 219 calories, 9 g fat (4 g saturated fat), 54 mg cholesterol, 127 mg sodium, 11 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

Full-Bodied Red Wine

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

Reviews for Southwest Flank Steak

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
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2 Star
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1 Star
 (1)
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MY REVIEW
Reviewed Jun. 30, 2012

The coating charred making the steak taste awful.

MY REVIEW
Reviewed May. 25, 2012

This recipe was good but not excellent because the blend of the rub seasonings were not satisfactory. The rub's flavor was very dull but the meat came out good.

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