Garlic-Chile Flank Steak

Garlic-Chile Flank Steak

1 Review
From: EatingWell Magazine, June/July 2005

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

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cloves garlic, minced
  • ¼ cup white vinegar
  • 2 tablespoons canola oil
  • 2 teaspoons ground ancho chile pepper, (see Ingredient note)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • 1-1¼ pounds flank steak, trimmed of fat


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  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 (see Tip). 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.
  • 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.
  • Tip: 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.

Nutrition information

  • Serving size: about 1½ ounces
  • Per serving: 98 calories; 5 g fat(2 g sat); 0 g fiber; 0 g carbohydrates; 12 g protein; 4 mcg folate; 34 mg cholesterol; 0 g sugars; 0 g added sugars; 21 IU vitamin A; 0 mg vitamin C; 9 mg calcium; 1 mg iron; 55 mg sodium; 146 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 lean meat

Reviews 1

September 09, 2010
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By: Mitchell Hellman
Pretty good, a change from the marinade I usually use (low-sodium soy sauce w/ brown sugar enough to sweeten ). I served this in warm low-carb tortillas with a dash of low-fat ranch dressing and a mixture of lettuce and red pepper.
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