Ancho Chili-Rubbed Flank Steak

Name: Ancho Chili-Rubbed Flank Steak
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp ancho chili powder; 0 teaspoons cinnamon; 2 flank steaks, about 1 1/4 lb. each; 2 cloves garlic, chopped; 2 teaspoons ground cumin; 1 teaspoon onion powder; 0 teaspoons pepper; 1 teaspoons salt

Ancho Chili-Rubbed Flank Steak might be just the main course you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and primal recipe has 84 calories, 12g of protein, and 3g of fat per serving. This recipe serves 8. It will be a hit at your valentin day event. Head to the store and pick up garlic, cinnamon, ground cumin, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

Preheat broiler or prepare a medium-hot charcoal fire. In a small bowl, combine chili powder, garlic, cinnamon, cumin, onion powder, salt and pepper. Stir to combine and set aside.

Ingredients you will need

Salt And Pepper

Chili Powder

Onion Powder

Cinnamon

Garlic

Cumin

Equipment you will use

Broiler

Bowl

Arrange steaks on a work surface. Using a sharp knife, make several small shallow incisions along surface of each steak, cutting against the grain. Rub chili mixture into both sides of steaks.

Ingredients you will need

Steak

Chili Pepper

Grains

Dry Seasoning Rub

Equipment you will use

Knife

Broil or grill steaks about 6 inches from heat source for 4 to 5 minutes per side (for medium-rare).

Ingredients you will need

Steak

Equipment you will use

Grill

Remove steaks to a cutting board and let stand for 5 minutes.

Ingredients you will need

Steak

Equipment you will use

Cutting Board

Cut into thin slices, working against the grain.

Ingredients you will need

Grains

Equipment

Ingredients

Servings:

1Tbsp

ancho chili powder 0teaspoons

cinnamon 2

flank steaks, about 1 1/4 lb. each 2cloves

garlic, chopped 2teaspoons

ground cumin 1teaspoon

onion powder 0teaspoons

pepper 1teaspoons

salt

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine. It has 5 out of 5 stars and a bottle costs about 25 dollars.