Southwest Flank Steak Recipe

2.5 2 2
Southwest Flank Steak Recipe
Southwest Flank Steak Recipe photo by Taste of Home
Publisher Photo

Southwest Flank Steak Recipe

Read Reviews
2.5 2 2
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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)

Directions

In a small bowl, combine the first seven ingredients; rub over steak.
On a greased 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°).
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: 219 calories, 9g fat (4g saturated fat), 54mg cholesterol, 127mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

  • 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. On a greased 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°).
  3. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSouthwest Flank Steak

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
mjlouk User ID: 1712085 126341
Reviewed Jun. 30, 2012

"The coating charred making the steak taste awful."

MY REVIEW
Anishia User ID: 5965727 185122
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."

Loading Image