Ancho Chili-Rubbed Flank Steak

Photo: John Montana; Styling: Lynn Miller

Yield: Serves 8
Cost per Serving: $2.38
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Nutritional Information

Amount per serving
  • Calories: 177
  • Fat: 7g
  • Saturated fat: 3g
  • Protein: 25g
  • Carbohydrate: 1g
  • Fiber: 1g
  • Cholesterol: 48mg
  • Sodium: 221mg


  • 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. 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. 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. 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.
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