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Southwest Flank Steak Recipe

Southwest Flank Steak Recipe

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. YIELD:6 servings


  • 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)


  • 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.

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.

Reviews for Southwest Flank Steak

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Reviewed Jun. 30, 2012

"The coating charred making the steak taste awful."

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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Wine Pairings

Full-Bodied Red Wine

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