Red Chile Flank Steak. 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.
Use to baste steak while on the grill as well as while resting before slicing. Place the flank steak in a roasting pan and pour the pureed chile sauce over it. Squeeze the zested lime over the steak and use the lime.
Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, red chile flank steak. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Red Chile Flank Steak is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Red Chile Flank Steak is something which I’ve loved my entire life.
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.
To get started with this recipe, we must first prepare a few components. 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:
- {Take 3/4 lb of flank steak.
- {Get 1 t of onion powder.
- {Take 1/2 t of garlic powder.
- {Take 1/2 t of smoked cumin.
- {Take 1/2 t of ancho chile powder.
- {Get 10 oz of red enchilada sauce.
- {Prepare 1 of lime.
- {Take as needed of vegetable oil.
- {Prepare as needed of kosher salt & black pepper.
MIXred chili paste, oil, peppercorns, cumin seed and sea salt in small bowl. Coat steak evenly on both sides with mixture. Cook like a Pro Make dinner tonight, get skills for a lifetime. Try exclusive recipes with step-by-step video instruction from Pro instructors.
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,.
Slow Cooker Beer Chili Slow Cooker Gourmet. Squeeze the zested lime over the steak and use the lime. A simple blend of chile powder, sugar, salt and pepper gives this steak a wonderfully sweet-and-smoky flavor. A Greek marinade with olive oil, red wine vinegar, garlic, oregano and black pepper is excellent on flank steak. Use a Mexican type marinade or rub with chili powder, cumin, and lime for amazing steak fajitas.
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