Garlic-Chile Flank Steak

Garlic-Chile Flank Steak

Serve this great-tasting, tender steak as part of a taco party or with a mixed green salad and sliced avocados.

Yield: makes 8 servings

Total: 1 hour 25 minutes (including 1 hour marinating time). To make ahead: Marinate steak in the refrigerator for up to 1 day and/or refrigerate cooked steak for up to 1 day. Slice just before serving.


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 ancho 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 :smiley: