I got so excited to eat this that I forgot to take pictures. Oops! VERY flavorful and tender. This goes into the super easy/fast category, too! I served with mashed sweet potatoes and broccoli. This one’s a keeper!!
PS: Check at Penzey’s if your local store doesn’t carry the ancho chili powder!
Ancho-Rubbed Flank Steak
Yield: 4 servings (serving size: 3 ounces)
Source: Cooking Light, MAY 2009
Make a main dish with ingredients almost entirely from the pantry. Roasted, simply seasoned potato wedges and a tartly dressed salad topped with smoky bacon complement this satisfying main dish.
1/2 teaspoon kosher salt
1/2 teaspoon brown sugar
1/2 teaspoon ground ancho chile powder
1/4 teaspoon ground cumin
Dash of freshly ground black pepper
1 (1-pound) flank steak, trimmed
2 teaspoons olive oil
1. Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.
2. Heat oil in a large skillet over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.
CALORIES 175 ; FAT 7.8g (sat 2.6g,mono 3.8g,poly 0.5g); CHOLESTEROL 37mg; CALCIUM 19mg; CARBOHYDRATE 0.8g; SODIUM 286mg; PROTEIN 23.8g; FIBER 0.1g; IRON 1.5mg