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Garlic-Chile Flank Steak

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

Prep: 25 minutes | Total Time: 1 hour 25 minutes (including 1 hour marinating time)
  • 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
  • 1-1 1/4 pounds
    flank steak, trimmed of fat
  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.



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.

Nutritional Information

Makes: 8 servings, about 1.5 ounces each
  • Calories98
  • Fat5 g
    • Saturated fat2 g
  • Cholesterol23 g
  • Carbohydrates0 g
    • Dietary fiber0 g
  • Protein12 g
  • Sodium55 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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