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
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.
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.
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
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.