Garlic-Chile Flank Steak

From EatingWell:  June/July 2005Subscribe Now!

Your rating: None Average: 2.3 (3 votes)

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


Garlic-Chile Flank Steak Recipe

8 servings, about 1.5 ounces each

Active Time: 25 minutes

Total Time: 1 hour 25 minutes (including 1 hour marinating time)

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

Preparation

  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.

Tips & Notes

  • 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.
  • 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.
  • 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.

Nutrition

Per serving: 105 calories; 4 g fat (1 g sat, 1 g mono); 22 mg cholesterol; 3 g carbohydrates; 11 g protein; 0 g fiber; 28 mg sodium; 137 mg potassium.

Exchanges: 2 lean meat

Recipe Categories

Free Newsletters

EatingWell This Week
EatingWell Diet
HealthESavers Coupons
EatingWell for Health
EatingWell Store
And special offer emails
Advertisement

EatingWell Magazine

Advertisement

The EatingWell Market

Featured Sponsors