Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, red chile flank steak. It is 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 popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Red Chile Flank Steak is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook red chile flank steak using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Red Chile Flank Steak:
- Prepare 3/4 lb flank steak
- Take 1 t onion powder
- Get 1/2 t garlic powder
- Get 1/2 t smoked cumin
- Make ready 1/2 t ancho chile powder
- Make ready 10 oz red enchilada sauce
- Take 1 lime
- Make ready 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.
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