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Cumin-Chili Spiced Flank Steak

Total Time

Prep: 40 min. Cook: 15 min.


4 servings

This is a wonderful steak to share with friends and family. They’ll rave about the sizzling grilled flank steak served with flavorful jalapeno and tomato salsa and couscous. —Yvonne Starlin, Hermitage, Tennessee
Cumin-Chili Spiced Flank Steak Recipe photo by Taste of Home


  • 2 small sweet red peppers, cut into 2-inch strips
  • 1 small sweet yellow pepper, cut into 2-inch strips
  • 2 cups grape tomatoes
  • 1 small onion, cut into 1/2-inch wedges
  • 2 jalapeno peppers, halved and seeded
  • 2 tablespoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 3/4 teaspoon pepper, divided
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 beef flank steak (1-1/2 pounds)
  • 2 to 3 teaspoons lime juice
  • Hot cooked couscous
  • Lime wedges


  1. Preheat broiler. Place the first 5 ingredients in a greased 15x10x1-in. baking pan. Toss with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil 4 in. from heat 10-12 minutes or until vegetables are tender and begin to char, turning once.
  2. Meanwhile, mix salt, pepper, cumin, chili powder and the remaining oil; rub over both sides of steak. Grill, covered, over medium heat or broil 4 in. from heat 6-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes.
  3. For salsa, chop broiled onion and jalapenos; place in a small bowl. Stir in tomatoes and lime juice. Thinly slice steak across the grain; serve with salsa, broiled peppers, couscous and lime wedges.

Nutrition Facts

1 serving (calculated without couscous) : 359 calories, 20g fat (6g saturated fat), 81mg cholesterol, 562mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 35g protein.

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