• 3 Ratings

These steaks are marinated for three days to ensure the spicy flavors are fully absorbed before grilling. If you wish, grill two steaks and use leftover meat for sandwiches.




  • Up to 3 days before cooking steak, in a small bowl combine brown sugar, cumin, garlic powder, chili powder, onion powder, salt, and pepper. Rub mixture on both sides of flank steak. Wrap in plastic wrap; refrigerate up to 3 days.

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  • For a charcoal grill, place flank steak on grill rack directly over medium coals. Grill 17 to 21 minutes or until an instant read thermometer inserted in center of meat registers 160 degrees F (medium), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place flank steak on grill rack over heat. Cover and grill as above.)

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  • Transfer steak to a cutting board and let stand, loosely covered with aluminum foil, for 10 minutes. Thinly slice diagonally across the grain (cover and refrigerate half the steak for Steak Sandwiches. Serve sliced steak with Grilled Nectarine Relish. Makes 4 servings plus leftover meat for sandwich.

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To broil, place meat on unheated rack of broiler pan. Broil 4 to 6 inches from heat for 15 to 20 minutes or until an instant-read thermometer inserted in center registers 160 degrees F (medium), turning once.

Nutrition Facts

254 calories, 9 g fat (3 g saturated fat, 2 g polyunsaturated fat, 4 g monounsaturated fat), 34 mg cholesterol, 499 mg sodium, 21 g carbohydrates, 2 g fiber, 16 g sugar, 23 g protein.


3 Ratings
  • 5 Rating Star 2
  • 3 Rating Star 1