"A zesty spice rub of coriander, cumin, cinnamon, and thyme enhances the
caramelized crust that forms when the steak is pan-seared. From Good
Housekeeping's Best Recipes 2004."
Originally Published Directions:
1. In small bowl, combine all ingredients except steak and oil. Rub spice mixture on both sides of
steak. If you like, place steak on plate; let stand at room temperature 15 minutes Meanwhile, in
nonstick 10-inch skillet, heat oil over medium-high heat until hot but not smoking.
2. Add steak to skillet and cook 14-16 minutes for medium-rare or until desired doneness, turning
steak over once.
3. Transfer steak to cutting board.
4. To serve, thinly slice steak diagonally against the grain.
Alternative Cooking Method: Grill
Place on grill and cook until it is medium rare.
This steak tastes best with fresh flank steak (not frozen - although froze is okay) and cooked only till medium rare. We serve with TaterTots or Hash Browns, and freshly steamed green and/or orange vegetables. Enjoy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 7 | ||
Calories from Fat: 4 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 11mg | 3 % | |
Sodium 4.6mg | 0 % | |
Potassium 29mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.3g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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