Spicy Flank Steak

Spicy Flank Steak Recipe
Photo: Jan Smith
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.


4 servings (serving size: 3 ounces steak and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional 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


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
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon Spanish smoked paprika
1 pound flank steak, trimmed
Cooking spray


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

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.

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.

Marcia Whyte Smart,

Cooking Light

October 2005
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