Hot ‘n’ Spicy Flank Steak
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
With its flavorful marinade, this flank steak makes a succulent meal. I received this recipe from a friend, and it’s a family favorite ever been since.
Julee Wallberg Salt Lake City, Utah
Hot ‘n’ Spicy Flank Steak Recipe
Hot ‘n’ Spicy Flank Steak
3 Tbsp. brown sugar
3 Tbsp. red wine vinegar
3 Tbsp. sherry of reduced-sodium chicken broth
3 Tbsp. reduced-sodium soy sauce
1 Tbsp. canola oil
1 ½ tsp. crushed red pepper flakes
1 ½ tsp. paprika
1 ½ tsp. chili powder
1 ½ tsp. Worcestershire sauce
¾ tsp. seasoned salt
¾ tsp. garlic powder
¾ tsp. dried parsley flakes
1 beef flank steak (1 ½ Lb.)
In a large 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, turn the steak over every hour. 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 inches from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 F.; medium 160 F.; well-done, 170 F.), basting frequently with remaining marinade. Let stand 5 minutes before slicing. Thinly slice steak across the grain. 6 serving
(Recipe for Hot ‘n’ Spicy Flank Steak was on www.tasteofhome.com, 2014)
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