Southwestern Grilled Flank Steak

A homemade spice mix takes just a minute or two to assemble and gives flank steak a real flavor boost.

Yield: 6 servings (serving size: 3 ounces)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 0.0%
  • Fat: 16.5g
  • Saturated fat: 6.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 27.5g
  • Carbohydrate: 2.6g
  • Fiber: 1.1g
  • Cholesterol: 74mg
  • Iron: 4mg
  • Sodium: 298mg
  • Calcium: 25mg


  • 1 (1 1/2-pound) lean flank steak (about 3/4 inch thick)
  • 2 tablespoons Hungarian sweet paprika
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Cooking spray


  1. 1. Trim excess fat from steak. Combine paprika and next 4 ingredients; rub over both sides of steak. Place steak in a dish; cover and marinate in refrigerator at least 4 hours or overnight.
  2. 2. Prepare grill.
  3. 3. Place steak on grill rack coated with cooking spray; cover and grill 4 minutes on each side or until desired degree of doneness. Remove steak from grill; let stand 5 minutes before slicing. Cut steak diagonally across grain into thin slices.
  4. carbo rating: 1
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