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Southwest Flank Steak

A perfectly balanced rub imparts deep flavors without the muss and fuss of a marinade that can often be time-consuming when you've got a hungry crowd to feed. — Kenny Fisher, Lancaster, Ohio
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 3 tablespoons brown sugar
  • 3 tablespoons chili powder
  • 4-1/2 teaspoons ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon cider vinegar
  • 1-1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • 1 beef flank steak (1-1/2 pounds)


  • In a small bowl, combine the first seven ingredients; rub over steak.
  • On a greased grill rack, grill steak, covered, 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 135°; medium, 140°; medium-well, 145°).
  • Let stand for 5 minutes. To serve, thinly slice across the grain.
Nutrition Facts
3 ounces cooked beef: 219 calories, 9 g fat (4 g saturated fat), 54 mg cholesterol, 127 mg sodium, 11 g carbohydrate (7 g sugars, 2 g fiber), 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch.

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Average Rating:
  • mjlouk
    Jun 30, 2012

    The coating charred making the steak taste awful.

  • Anishia
    May 25, 2012

    This recipe was good but not excellent because the blend of the rub seasonings were not satisfactory. The rub's flavor was very dull but the meat came out good.