Santa Fe Flank Steak

This Santa Fe-style flank steak gets its flavor from a chile rub built on rehydrated guajillo peppers. Guajillos have a deep, fruity heat with a slight tanginess that makes them one of the most versatile dried chiles in Southwestern cooking.

The chiles get boiled for five minutes to soften, then finely chopped and mixed with garlic, brown sugar, thyme, salt, and pepper into a thick paste. That rub goes on both sides of the steak and sits for an hour in the fridge, letting the chile oils and garlic penetrate the meat.

Under the broiler, the brown sugar in the rub caramelizes against the surface of the beef, creating a slightly sweet, smoky crust while the inside stays pink and juicy. Five minutes per side is all it takes for medium-rare. Slice thin, against the grain, and the tender meat fans out in gorgeous, pink-centered slices.

Pro Tips

• Boil the chiles just until pliable, not mushy. Overcooked chiles lose their fruity complexity and taste flat.
• Let the rubbed steak sit for the full hour. The flavors need time to work into the meat. Less time means a seasoned surface but bland interior.
• Broil with the steak close to the heat source (about 3 inches). You want high, direct heat for a quick sear without overcooking the center.
• Always slice flank steak thin and against the grain. With the grain and you’ll be chewing forever.

Variations

• Grill instead of broiling for an even smokier char on the chile rub.
• Add a tablespoon of ground cumin to the rub for a more traditional Tex-Mex flavor.
• Serve sliced over warm tortillas with pico de gallo and avocado for steak tacos.