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Ancho Chili-Rubbed Flank Steak

Photo: John Montana; Styling: Lynn Miller
Prep time 5 mins
Cook time 10 mins
Yield Serves 8


  • 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

Nutrition Information

  • calories 177
  • fat 7 g
  • satfat 3 g
  • protein 25 g
  • carbohydrate 1 g
  • fiber 1 g
  • cholesterol 48 mg
  • sodium 221 mg

How to Make It

  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.