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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.

    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

    Instructions

    Step 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.
    Step 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

    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.

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