Spicy Flank Steak is a fantastic recipe using spicy sweet and savory ingredients for the marinade.
Once regarded as the poor cousin cut of beef, flank steak has now become a most fashionable cut. It cooks quickly and tastes so good. To really let the flavors and spices soak into the steak, I recommend to let the beef sit in the marinade overnight. Flank steak is easy to either grill, broil or pan fry. Serve this Spicy Flank Steak with your favorite style of potatoes and vegetables for an elegant and satisfying meal.
More of Linda’s Beef Recipes using various cuts of beef.
- 1 cup (firmly-packed) brown sugar
- 1/2 cup coarse salt
- 1 tablespoon ground mace
- 1 tablespoon ground allspice
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground cloves
- 1 (2 to 2 1/2-pound) flank steak*
- 1 tablespoon olive oil
In a bowl or plastic bag, combine brown sugar, salt, mace, allspice, onion powder, garlic powder, and cloves. Rub spice mixture over flank steak; place in a resealable plastic bag or covered dish; place in refrigerator and let marinate for 24 hours.
Remove the steaks from the refrigerator an hour before cooking. Rinse steak and set on a wire rack to dry 10 to 30 minutes. Brush flank steak with olive oil before cooking. Either grill, broil, or pan fry flank steak over high heat to medium rare or until the internal temperature reaches desired temperature on meat thermometer (see below). NOTE: This steak is best cooked rare to medium rare.
Rare - 120 degrees F
Medium Rare - 125 degrees F
Medium - 130 degrees F
What constitutes rare and medium-rare cooked meat? To satisfy government home economists, the Beef Council says rare beef means an internal temperature of 140 degrees F. Well, that is ok if you like well-done and dry meat. If you like moist, rosy meat (like I do), rare begins at 120 degrees F. and starts to become medium rare at 125 or 130 degrees F. To cook your meat properly, you must purchase and use a good instant-read digital meat thermometer.
Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain. Place on a platter or individual dinner plates.
Makes 4 servings.
* I have also substituted Hanger Steak in the recipe (see photo above).
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Categories:Dinner Flank Steak Grilled Flank Steak & Flat Iron Steak