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 Garlic-Chile Flank Steak
     2 cloves garlic, minced  1/4 cup white vinegar
     2 tablespoons canola oil  2 teaspoons ground ancho chile pepper,
     1 teaspoon dried oregano  1 teaspoon ground cumin
     1/4 teaspoon salt  1-1 1/4 pounds flank steak, trimmed of fat
Garlic-Chile Flank Steak
1. Whisk garlic, vinegar, oil, ground chile, oregano, cumin and salt in a small bowl. Place steak in a shallow baking dish and pour marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
2. Preheat grill to high heat. Oil the grill rack. Grill the steak until desired doneness, 5 to 6 minutes per side for medium. Transfer to a plate, cover with foil and let rest for 5 minutes. Slice the steak very thinly across the grain. Serve warm or chilled.
To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
MAKE AHEAD TIP: Marinate steak in the refrigerator for up to 1 day and/or refrigerate cooked steak for up to 1 day. Slice just before serving.
Ingredient note: Ancho chile peppers, one of the most popular dried chiles used in Mexico, are dried poblano peppers. They have a mild, sweet, spicy flavor. Ground ancho chile pepper can be found in the specialty-spice section of large supermarkets, or substitute ground chili powder with a pinch of cayenne.
 Categories:  Beef, Broiler, Dinner, Main Dishes, beef
 Estimated Serving:  8
 Estimated preparation time:  25 min.
 Estimated calories serving:  105
 Language:  English
 Shared by:  Jilly    2010/01/24
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