Do you like a little “kick” to your dinner? Fire up the grill and try this Chile-Marinated Flank Steak. This is a great dish to try during grilling season.
Chile-Marinated Flank Steak
Ingredients
- 4 large dried Ancho Chiles
- 1/2 cup Water
- 1 medium clove Garlic, peeled
- 1/2 teaspoons Kosher Salt, divided
- 1 teaspoon Cider Vinegar
- 1/4 teaspoon Sugar
- 1/8 teaspoon ground Cumin
- Juice of one Lime
- 2 pounds Flank Steak
Directions
Remove stems, seeds and membranes from chiles. Heat a heavy skillet over medium-high heat. Add chiles and toast, using tongs to turn and press down on them frequently, until very fragrant, 2 to 3 minutes. Transfer to a bowl and add enough cold water to cover. Place a plate on top to keep them submerged and soak until very soft, about 30 minutes. Drain. Transfer the chiles to a blender and add 1/2 cup fresh water, garlic, 1/2 teaspoon salt, vinegar, lime juice, sugar and cumin. Blend until very smooth, gradually adding a little more water, if necessary, to make a smooth sauce.
Place steak in a large Ziploc bag, add marinade to bag and marinate for 24 hours.
Preheat grill to medium-high. When the grill is hot, grill the flank steak 5 minutes per side for medium rare. When done grilling let the steak rest for a few minutes and slice on a bias thinly for best results.
(per serving):
- Calories: 211
- Fat: 10 g
- Cholesterol: 74 mg
- Carbohydrates: 5 g
- Protein: 25 g
- Sodium: 290 mg
- Fiber: 2 g
- Potassium: 625 mg
Grilling season is almost here! Try this recipe for dinner and enjoy healthy eating.
