View Full Version : Garlic-Chile Flank Steak



b-man
June 21st, 2005, 06:39 PM
Garlic-Chile Flank Steak


Ingredients:

2 cloves garlic, minced
1/4 cup white vinegar
2 tablespoons canola oil
2 teaspoons ground ancho chile pepper (see Ingredient Note)
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
1-1 1/4 pounds flank steak, trimmed of fat

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.


note: Ancho chili peppers are on e of the most popular chiles used in Mexico. They are dried poblano peppers and have a mild, sweet, spicy flavor. Ground anco chile peppers can be found in the specialty-spice section of large supermarkets, or substitute ground chili powder with a pinch of cayenne.

B-man :D

b-man
June 21st, 2005, 06:41 PM
Greek Diner Salad



Serve this updated take on the Greek diner classic as a vegetarian entree or in a smaller portion as a side salad. Grilled or roasted meats also make an excellent topping. For the best effect, chop everything in small, equal-size bits.

Ingredients:

3 tablespoons nonfat plain yogurt
3 tablespoons reduced-fat mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
1 clove garlic, minced
1 teaspoon honey
1/2 teaspoon salt
1 medium zucchini, finely diced (about 2 cups)
1 large red bell pepper, finely diced (about 1 1/2 cups)
1 bunch radishes, finely diced (about 1/2 cup)
1 15-ounce can chickpeas, rinsed
8 large Boston lettuce leaves, for serving

1. Whisk yogurt, mayonnaise, lemon juice, mint, garlic, honey and salt in a small bowl until creamy.

2. Toss zucchini, bell pepper, radishes and chickpeas in a large bowl. Pour the dressing over the vegetables; toss gently. Spoon into lettuce leaves for cups and serve.

B-man :D

b-man
June 21st, 2005, 07:16 PM
Whoops...

The salad recipe should have been an entity of its own in the main exchange forum.....but it will go well with the flank steak!

B-man :D