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California-Style Flank Steak

Makes: 8  servings Prep 10 mins Marinate 2 hrs Grill 18 mins
California-Style Flank Steak


  • 4 teaspoons  minced garlic
  • 1 teaspoon  salt
  • 2 pounds  (1-1/2 lbs. each) flank or top-round steaks
  • 2 tablespoons  chili powder
  • 2 teaspoons  five-spice powder
  • 2 teaspoons  salt
  • 2 teaspoons  sugar
  • 1 teaspoon  freshly ground pepper
  • 1 teaspoon  ground ginger
  • Grilled onions, optional


1. Chop garlic with 1 teaspoon salt on board; press with side of large knife to form a paste. Divide and rub paste on both sides of steaks.

2. For the spice rub, combine chili powder, five-spice powder, 2 teaspoons salt, sugar, pepper and ginger in a small bowl. Divide and pat onto both sides of steaks. Place steaks in a large resealable plastic storage bag and seal; marinate steaks in the refrigerator 2 hours.

3. Oil and heat grill. Grill steaks over medium-hot* heat, 9 minutes per side for medium-rare (145 degree F). Serve with grilled onions, if desired. Makes 8 servings.


  • To test for medium-hot heat, you should be able to hold your hand over the coals at the height of the food for 3 seconds before you have to pull away.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)295,
  • Fat, total(g)16,
  • chol.(mg)85,
  • sat. fat(g)7,
  • carb.(g)3,
  • fiber(g)1,
  • pro.(g)33,
  • sodium(mg)994,
  • Percent Daily Values are based on a 2,000 calorie diet