Hot 'n' Spicy Flank Steak Recipe

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

Read Reviews
5 5 6
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
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 15 min.

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)

Directions

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°), 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 ounce-weight: 201 calories, 9g fat (4g saturated fat), 54mg cholesterol, 326mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat.

  • 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)
  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

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Reviews forHot 'n' Spicy Flank Steak

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kckamargo63 User ID: 7981779 230545
Reviewed Aug. 1, 2015

"Great marinade! We really liked this."

MY REVIEW
Larrisb User ID: 520296 154524
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
tmac88 User ID: 5649814 166705
Reviewed May. 8, 2011

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

MY REVIEW
JMD Fremont CA User ID: 5629979 106342
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
berumen User ID: 2492959 166357
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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