Garlic-Chile Flank Steak

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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.
Stacy Fraser
total:
1 hr 25 mins
Servings:
8
Garlic-Chile Flank Steak

Ingredients

Directions

  • 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.

Tips

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.

Tips

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

Serving Size:
about 1 1/2 ounces
Per Serving:
98 calories; protein 11.9g; carbohydrates 0.3g; dietary fiber 0.2g; fat 5.1g; saturated fat 1.6g; cholesterol 34mg; vitamin a iu 21.3IU; vitamin c 0.1mg; folate 4mcg; calcium 8.8mg; iron 0.9mg; magnesium 10mg; potassium 145.7mg; sodium 55.3mg.
Exchanges:

2 lean meat
© Copyright 2021 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 12/05/2021
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