"This spicy flank steak is full of flavor and texture. Add Ranch dressing for dipping!" — 2COOLBABY2
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ground black pepper
flank steak, cut into strips
This is an excellent recipe EXCEPT I would recommend cutting the steak against the grain on the diagonal into several strips before cooking it. For me when I cook the flank steak whole I end up with burned edges and the middle not done enough. Cutting into strips allows you to give everyone the degree of doneness they want.
this steak would have been far more tender if it had been marinated in some oil and wine or wine vinngar.
There was not much taste to it and I would have used a greater selection using Oregano and a lot more garlic.
This is an wonderful recipe. I followed advice given by Tess and cut the steak against the grain on the diagonal into several strips before cooking. Without a doubt, the is the best Flank steak ever made in my house. Thanks for sharing a great recipe
This recipe was great. If I could, I would give it 4.5 stars because I did add 1 tsp. ground red pepper and 1 T. of Emeril's Essence. I did not cut the steak into strips prior to cooking as this can really dry the meat. Instead, I just set my broiler on a medium broil, and cook it 11 minutes on both sides. Cooking it this way makes it come out a perfect medium rare. If your steak is getting burnt around the edges then you are cooking it too close to the broiler or at too high of a setting.
Fabulous! I will defintely serve this again...with my additions though.
I have used this recipe for at least 20 years and everyone who has flank steak marinated in this loves it.
Tasty, quick and reasonable number of ingredients. I toasted the spices first since I used whole coriander and cumin, then ground them with my pestle. Not too spicy, but good flavor.
great mix of spices. i couldn't find flank steak, so we used loin bottom...still great. i added a touch of rice wine vinegar to marinate better. i also doubled the spices because we love it spicy. and since our broiler has a mind of it's own, we sauteed in the skillet. the mix of spices is great. we'll definately use this again.
This was good. For our tastes, I didn't find it quite spicy enough the first time I made it, so when I made it again, after the spice rub, I spread a thin layer of dijon mustard over one side. Turned out good, next time I will add some chlli powder into the spice rub as well.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Flank Steak
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 152
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