Santa Fe Flank Steak
Yield
8 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
green chili peppers
guajillo |
*
|
| 2 | cloves |
garlic
finely chopped |
|
| 1 | tablespoon |
brown sugar
firmly packed |
|
| 1 | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 2 | pounds |
beef, flank steak (london broil)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
green chili peppers
guajillo |
*
|
| 2 | cloves |
garlic
finely chopped |
|
| 15 | ml |
brown sugar
firmly packed |
|
| 5 | ml |
thyme
dried |
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 907.2 | g |
beef, flank steak (london broil)
|
|
Directions
Place chiles and enough water to cover the chiles in a 2-quart saucepan.
Heat to boiling.
Boil, uncovered, for 5 minutes and then drain.
Remove stems and finely chop the chiles.
Mix chiles and remaining ingredients except the steak.
Rub mixture on both sides of the steak.
Cover and refrigerate for an hour.
Set oven control to broil. Place beef on rack in the broiler pan.
Broil with tops about 3 inches from the heat until brown, about 5 minutes.
Turn beef and broil until medium-rare about 4 to 6 minutes longer.
Cut beef, diagonally across the grain, into very thin slices.
