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
Ingredients
- 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)
Reviews
The coating charred making the steak taste awful.
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.