Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 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.

Source: Better Homes and Gardens


Recipe Summary

20 mins
17 mins
37 mins
Makes 4 servings plus leftover meat for sandwich


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.)

  • 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.


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; fat 9g; cholesterol 34mg; saturated fat 3g; carbohydrates 21g; mono fat 4g; poly fat 2g; insoluble fiber 2g; sugars 16g; protein 23g; vitamin a 437.3IU; vitamin c 7.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 6.9mg; vitamin b6 0.7mg; folate 24.2mcg; vitamin b12 0.9mcg; sodium 499mg; potassium 582mg; calcium 50.5mg; iron 2mg.