Monday, May 02, 2005

Garlic-Chile Flank Steak

Garlic-Chile Flank Steak (Adapted from Eating Well)

2 garlic cloves, minced
1/4 cup white vinegar
2 tablespoons canola oil
2 teaspoons ground ancho chile pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
16 ounces trimmed flank steak

In a small bowl, whisk together garlic, vinegar, oil, ground chile, oregano, cumin and salt

In a ziploc bag, add steak and marinade. Remove as much air as you can and seal the bag. Set in the refrigerator for at least 1 hour - making sure to turn once or twice.

Preheat your grill to high heat.

Place the steak on the grill and cook until desired doneness. Medium doneness will take roughtly 5 to 6 minutes per side. Remove steak from the grill and place on a plate. Cover with foil and let sit for 5 to 10 minutes. Slice thinly against the grain to serve.

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