Barbequing: A healthy steak recipe

Makes 4 servings (about 4 to 5 ounces per serving)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon butcher pepper (coarse black pepper)

1 teaspoon brown sugar

1 teaspoon paprika

¾ teaspoon cayenne pepper

1 (16- to 20-ounce) flank steak*

2 bamboo skewers or kebob skewers

Combine spices and rub all over both sides of flank steak. Wrap in plastic and refrigerate 1–2 hours or overnight.

Preheat oven to 350° F. Roll flank steak and secure with skewers. Place in baking pan and put in preheated oven. Cook approximately 45–55 minutes depending on size of steak. (Meat is done when it is slightly pink in the center; use a knife to check.) Remove skewers and slice across the grain of the meat.

*Nutritional analysis based on 16-ounce size.

Julie K. Silver, M.D., is an assistant professor in the Department of Physical Medicine and Rehabilitation at Harvard Medical School. She is also the Chief Editor of Books for Harvard Health Publications.

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