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Spicy Flank Steak

Photo: Jan Smith
Yield 4 servings (serving size: 3 ounces steak and 2 tablespoons sauce)
Sweet honey balances the hot spices in this dish. Check your grocery's ethnic-food section for the dried peppers. If you can't find almond blossom honey, substitute a dark, rich honey, such as avocado.


  • Sauce:
  • 1 cup boiling water
  • 1 stemmed dried seeded pasilla chile
  • 1 stemmed dried seeded Anaheim chile
  • 1/2 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1 cup less-sodium beef broth
  • 1/3 cup almond blossom honey
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • Steak:
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon Spanish smoked paprika
  • 1 pound flank steak, trimmed
  • Cooking spray

Nutrition Information

  • calories 259
  • caloriesfromfat 26 %
  • fat 7.4 g
  • satfat 2.9 g
  • monofat 3.1 g
  • polyfat 0.4 g
  • protein 23.4 g
  • carbohydrate 25.1 g
  • fiber 0.3 g
  • cholesterol 45 mg
  • iron 1.8 mg
  • sodium 740 mg
  • calcium 22 mg

How to Make It

  1. To prepare sauce, combine boiling water and chiles in a small bowl; cover and let stand 10 minutes.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 2 minutes or just until garlic begins to brown. Add water, chiles, broth, honey, juice, 1/2 teaspoon salt, and cumin; bring to a boil. Reduce heat; cook until reduced to about 1/2 cup (about 15 minutes), stirring frequently. Place mixture in a blender or food processor; process until smooth. Keep warm.

  3. To prepare steak, heat a grill pan over high heat. Combine 1/2 teaspoon salt, black pepper, and paprika; rub salt mixture evenly over both sides of steak. Lightly coat steak with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a platter; let stand 5 minutes. Cutsteak diagonally across grain into thin slices; drizzle with sauce.