Serve this great-tasting, tender steak as part of a taco party or with a mixed green salad and sliced avocados. Source: EatingWell Magazine, June/July 2005

Stacy Fraser
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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 Facts

98 calories; 5.1 g total fat; 1.6 g saturated fat; 34 mg cholesterol; 55 mg sodium. 146 mg potassium; 0.3 g carbohydrates; 0.2 g fiber; 11.9 g protein; 21 IU vitamin a iu; 4 mcg folate; 9 mg calcium; 1 mg iron; 10 mg magnesium;

Reviews (1)

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Rating: 3 stars
10/29/2011
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. Read More