Reviewed: Sep. 28, 2009

Loved the addition of the Ranch, it was great!

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kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 18, 2009

This was fast, simple and tasty. I put the steak over a bed of lettuce, added some french fries, cheddar cheese and ranch dressing. It was a great dinner salad!

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theidealist

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Reviewed: May 21, 2009

When my kids like it, it gets a high rating. Not too spicy, and the portions, when cut into strips, is perfect for nibbling.

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Gravedigger

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Reviewed: Oct. 20, 2008

I coated the flank steak lighty with olive oil. I used garlic powder and Julio's Seasoning instead of salt. It needed salt. I like that this dry marinade is ready in 20 minutes. Most flank steak recipes using marinade require 8 hrs. or more. I will make this again.a

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Leakey Lady

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Leakey, Texas, USA

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Reviewed: Sep. 29, 2008

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.

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daisynatural

Cooking Level: Intermediate

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Reviewed: Aug. 9, 2008

I cheated and used this recipe with a spicy Mccormick steak rub instead of the coriander and cumin and paprika. It was super easy and super spicy and super delicious.

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michelle

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Reviewed: Mar. 1, 2008

This is a fast made meal, and everytime I've made it I get tons of praise! Yes, I have made it a few times... ;) thank you!

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dena

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

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Reviewed: Feb. 8, 2008

this might be the worst thing i have ever eaten. i am not sure what went wrong but i followed the recipe exactly. the meat was so dry and the flavor so overpowering that i threw it out.

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cmc1031

Home Town: Piscataway, New Jersey, USA

Living In: Long Beach, New York, USA

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Reviewed: Jan. 3, 2008

For me it was too sweet. I added some red pepper but not enough, apparently. Couldn't counter the coriander. I saw several reviews suggest a liquid to help keep it moist - so I added 1/4 C of soy sauce which was good. 5 minutes was perfect for the grill. If I make this again I will change the spices to more of a "spicy" than this.

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kaz

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Hot Springs Village, Arkansas, USA

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Reviewed: Dec. 20, 2007

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.

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Janene

Cooking Level: Expert

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Reviewed: Nov. 23, 2007

As others said, this is not spicy at all - I too added some ground red pepper to it. I followed recipe exactly and also the cooking time and it came out perfectly for medium rare. I let it sit for 10 min. before slicing and this turned out to be the most tender and juiciest flank steak I have ever prepared. I don't know if it was the meat itself or the combination of these spices. I will try this again to see.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Oct. 18, 2007

Truly wonderful. Full of flavor and tender too. Very easy to make as well. I would definitely recommend and serve again.

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Silmarwen

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Saint Clair Shores, Michigan, USA

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Reviewed: Sep. 20, 2007

There is nothing in this recipe that would actually cause this to be named "SPICY frank steak"... so I added red pepper flakes. It came out very delicious. We dipped in ranch, but next time we'll try blue cheese. The only reason I didn't give 5 stars is because it was missing a spicy element that I had to add myself. Thanks, though! I'll make it again.

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Mrs. Wallace

Cooking Level: Expert

Home Town: Springfield, Tennessee, USA

Living In: White House, Tennessee, USA

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Reviewed: Sep. 13, 2007

I bought the Flank steak and before I froze it I rubbed it down with the seasoning. After thawing it I broiled 4-5 min each side. Let it rest, Cut the flank steak across the grain in 1/4-inch slices. YUM, even our picky 14 year old wanted more.

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sime

Cooking Level: Expert

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Reviewed: Sep. 4, 2007

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.

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Morgana

Cooking Level: Expert

Home Town: Palos Verdes Peninsula, California, USA

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Reviewed: Sep. 4, 2007

Great recipe. Try it with Lite House brand ranch with salsa salad dressing. Delish.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Sep. 4, 2007

it is so hard to find good recipes for flank. I was surprised at how nice this recipe turns out! flank is one of my favourite meats to cook. Thanks!

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Marisajo

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Reviewed: Sep. 4, 2007

I have used this recipe for at least 20 years and everyone who has flank steak marinated in this loves it.

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MAUREEN21

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Reviewed: Aug. 4, 2007

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

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Pam S

Cooking Level: Intermediate

Home Town: Canton, Georgia, USA

Living In: Dawsonville, Georgia, USA

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Reviewed: Jun. 13, 2007

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.

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