Hot 'n' Spicy Flank Steak |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
With its flavorful marinade, Julee Wallbergâs flank steak makes a succulent meal. âI received this recipe from a friend, and itâs been a family favorite ever since.âJulee Wallberg, Salt Lake City, Utah 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:
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.
|
|