Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, red chile flank steak. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Flank steak is marinated in a flavorful blend of soy sauce, red wine vinegar, and Worcestershire sauce in this tasty grilled dish. I like to serve flank steak with a sauce and if you pour the marinade over the steak before roasting you are left with an awesome gravy that is great over potatoes too! Learn how to make Grilled Red Curry Flank Steak!
Red Chile Flank Steak is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Red Chile Flank Steak is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have red chile flank steak using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Red Chile Flank Steak:
- Get 3/4 lb flank steak
- Prepare 1 t onion powder
- Prepare 1/2 t garlic powder
- Make ready 1/2 t smoked cumin
- Make ready 1/2 t ancho chile powder
- Get 10 oz red enchilada sauce
- Prepare 1 lime
- Take as needed vegetable oil
- Prepare as needed kosher salt & black pepper
Lightly score steak; season with salt and pepper. Place in a resealable plastic bag with half of dressing. Transfer onions and steak to cutting board. Thinly slice steak and serve with.
Steps to make Red Chile Flank Steak:
- Marinate steak in half the enchilada sauce for 4-48 hours. Transfer unused half of sauce from can to another container.
- Bring enchilada sauce and lime juice to a boil. Use to baste steak while on the grill as well as while resting before slicing.
- Pat steak dry. Rub with enough oil to coat. Season. Grill over high heat for 3-4 minutes per side to get a nice char, or cook until desired doneness.
- Remove steak from grill and transfer to a cutting board to let rest 5 minutes before slicing very thin against the grain.
- Variations; Paprika, smoked paprika, applewood seasoning, Mexican oregano, coriander seed, cayenne, cumin, thyme, coconut milk, bitter chocolate, liquid smoke, curry, ginger, lemon zest, marjoram, red onion, soy sauce, tomato, tamarind, turmeric, sherry, red wine vinegar, mango, kiwi, roasted apricot puree, agave, honey, ground jalapeño powder, scallions, chives, beer, tequila, adobo, mole, mojo crillo, strawberries, chipotle, chili powder, crushed pineapple, coconut milk, ginger, guava, orange, papaya, apple cider vinegar, pomegranate, raspberries, rosemary,
Marinate Flank Steak overnight in lime juice and garlic, then chop up a zesty pico de gallo while the beef is on the grill. Be sure to slice steak against the grain for max tenderness. Beef Flank Steak is marinated in a flavorful Asian dressing and served with crunchy cabbage and peanuts in a tortilla. Finish the sauce by swirling in the chunks of cold butter, then top the steak. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups I made this recipe and also "Chile-spiced skirt steak tacos" from food and wine magazine and both The flank steak ends up with a great flavor, and the salsa is a nice counterpoint to the density of.
So that’s going to wrap this up with this exceptional food red chile flank steak recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
