Ancho Chili-Rubbed Flank Steak

Ancho Chili-Rubbed Flank SteakRecipe
Photo: John Montana; Styling: Lynn Miller


Serves 8

Cost per Serving:


Recipe from


Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 177
Fat 7 g
Satfat 3 g
Protein 25 g
Carbohydrate 1 g
Fiber 1 g
Cholesterol 48 mg
Sodium 221 mg


1 tablespoon ancho chili powder
2 cloves garlic, chopped
1/4 teaspoon cinnamon
2 teaspoons ground cumin
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 flank steaks, about 1 1/4 lb. each


1. Preheat broiler or prepare a medium-hot charcoal fire. In a small bowl, combine chili powder, garlic, cinnamon, cumin, onion powder, salt and pepper. Stir to combine and set aside.

2. Arrange steaks on a work surface. Using a sharp knife, make several small shallow incisions along surface of each steak, cutting against the grain. Rub chili mixture into both sides of steaks.

3. Broil or grill steaks about 6 inches from heat source for 4 to 5 minutes per side (for medium-rare). Remove steaks to a cutting board and let stand for 5 minutes. Cut into thin slices, working against the grain.