Southwestern Flank Steak

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Southwestern Flank Steak


  • 1 (about 1 1/2 pounds) flank steak, fat trimmed
  • 1/2 cup corn oil
  • 4 tablespoons TABASCO® brand Chipotle Pepper Sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lime juice
  • 2 teaspoons ground cumin
  • 2 large garlic cloves, minced
  • 1/2 teaspoon lime peel, grated
  • 1/3 cup fresh cilantro, chopped


Score a diamond pattern 1/4-inch deep on both sides of steak.

Combine corn oil, TABASCO® Chipotle Sauce, Worcestershire sauce, lime juice, cumin, garlic and lime peel in a plastic food storage bag. Add steak. Push out all air and seal. Refrigerate 8 to 24 hrs, turning bag occasionally.

Preheat grill to medium high heat. Oil grill rack and place 5 inches above heat.

Grill steak 6 to 8 minutes for medium rare, turning halfway through and basting with marinade. Let stand 10 minutes.

Cut steak diagonally, across grain into thin slices.

Salt to taste.

Makes 6 servings.

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