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Meat RecipesBeef Recipes pg 1BRISKET & FLANK STEAK >>>>> >  Flank Steak, Chili Crusted


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Good Housekeeping Grill It!
Editors of Good Housekeeping
The combination of chili powder, sugar, and salt gives the beef a sweet and spicy crust. Grilled red onions, lightly charred and tender, would make a nice addition to any meal off the grill. Serve with Corn & Herb Butter and grilled bread.
Prep: 10 Minutes
Grill: 15 To 20 Minutes
Makes 6 Servings


    • 2 tablespoons chili powder
    • 1 tablespoon brown sugar
    • 1/4 teaspoon salt
    • 2 tablespoons fresh lime juice
    • 1 large garlic clove, crushed with garlic press
    • 1 beef flank steak (about 1½ pounds)
    • 3 large red onions (about 8 ounces each), each cut into 6 wedges
    • 1 tablespoon olive oil


1. Prepare outdoor grill for direct grilling over medium heat.

2. In cup, mix chili powder, brown sugar, salt, lime juice, and garlic. Rub chili-powder mixture on both sides of steak. In medium bowl, toss red onions with olive oil.

3. Place steak and onions on hot grill rack over medium heat. Grill steak, turning once, 15 to 20 minutes for medium-rare or until desired doneness. Cook onions, turning occasionally, undl browned and just tender, about 15 minutes.

4. Transfer onions and steak to cutting board. Let steak stand 10 minutes to allow juices to set for easier slicing. Thinly slice steak and serve with grilled onions.

Tip: You can soak wooden skewers In water for 15 minutes, then thread the onion wedges onto the skewers; the wedges won't separate and will be easier to handle.

Each serving: About 270 calories, 24g protein, 15g carbohydrate, 13g total fat (5g saturated), 57 mg cholesterol, 200mg sodium.



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