Red Chile Flank Steak
Red Chile Flank Steak

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, red chile flank steak. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Red Chile Flank Steak is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Red Chile Flank Steak is something that I’ve loved my whole life. They’re fine and they look wonderful.

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! Place flank steak in a large zip-top plastic freezer bag.

To begin with this particular recipe, we have to first prepare a few components. You can cook red chile flank steak using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Red Chile Flank Steak:
  1. Make ready 3/4 lb flank steak
  2. Make ready 1 t onion powder
  3. Take 1/2 t garlic powder
  4. Make ready 1/2 t smoked cumin
  5. Get 1/2 t ancho chile powder
  6. Get 10 oz red enchilada sauce
  7. Prepare 1 lime
  8. Take as needed vegetable oil
  9. Take as needed kosher salt & black pepper

Learn how to make Grilled Red Curry Flank Steak! This grilled flank steak relies on a quick and easy dry rub of cumin, coriander, paprika, garlic, and cayenne. This grilled flank steak recipe with chile rub couldn't be easier. As the authors explain, "Take a piece of meat, season it well, and put it on the grill.

Steps to make Red Chile Flank Steak:
  1. Marinate steak in half the enchilada sauce for 4-48 hours. Transfer unused half of sauce from can to another container.
  2. Bring enchilada sauce and lime juice to a boil. Use to baste steak while on the grill as well as while resting before slicing.
  3. 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.
  4. Remove steak from grill and transfer to a cutting board to let rest 5 minutes before slicing very thin against the grain.
  5. 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,

With a sharp knife, score steak on both sides in a diamond pattern. Place steak in a dish; season both sides with salt and pepper. Brush half the sauce on both sides of the steak. Lightly score steak; season with salt and pepper. Place in a resealable plastic bag with half of dressing.

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