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Ancho Flank Steak

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UnConundrum
UnConundrum Posts: 536
edited November -1 in EggHead Forum
Haven't posted in a while as I've been doing just briskets and chickens. While they turned out wonderful, there was nothing really new to share. But tonight ....... :)


I dug out an old Cusine magazine with a recipe for Ancho-Fired Flank Steak. It was wonderful. (sorry, forgot to take pictures). Anyway, I made a paste in my mortar of:


5 cloves of garlic

2 tsp salt


and then added:


2 Tbls fresh lime juice

1 tsp oregano

2 tsp cumin

1/2 tsp black pepper

1/16 tsp ancho pepper


Now, I can't take the heat. You should adjust the pepper to your tastes.

I smeared the paste all over the flank steak and let it sit for about an hour. Brought the egg up to 800 and grilled the steak for a TOTAL of 8 minutes, flipping it every 2 minutes.... The flipping is important to keep the steak juicy. When done, wrapped it in foil and let it sit for a half hour. Sliced against the grain, on a steep bias, paper thin, and served over a homemade caesar salad.[p]
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