Hot ‘n’ Spicy Flank Steak
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
YIELD: 6 servings.
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
Ingredients
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3 tablespoons brown sugar
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3 tablespoons red wine vinegar
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3 tablespoons sherry or reduced-sodium chicken broth
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3 tablespoons reduced-sodium soy sauce
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1 tablespoon canola oil
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1-1/2 teaspoons crushed red pepper flakes
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1-1/2 teaspoons paprika
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1-1/2 teaspoons chili powder
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1-1/2 teaspoons Worcestershire sauce
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3/4 teaspoon seasoned salt
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3/4 teaspoon garlic powder
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3/4 teaspoon dried parsley flakes
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1 beef flank steak (1-1/2 pounds)
Directions
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1.
In a small bowl, combine the first 12 ingredients. Pour 1/3 cup marinade into a shallow dish; add steak and turn to coat. Cover; refrigerate for 1-3 hours. Cover and refrigerate remaining marinade for basting.
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2.
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 135°; medium, 140°; medium-well, 145°), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain.
Nutrition 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.
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