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Laughing couple preparing dinner

Source: Lori Adamski Peek / Getty

 

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 1/4 pounds flank steak, trimmed of fat

Directions

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.

article courtesy of KitchenDaily.com

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