Ancho-Rubbed Flank Steak

Ancho-Rubbed Flank Steak Recipe
Photo: Randy Mayor; Stylist: Rose Nguyen
Make a meal with ingredients almost entirely from the pantry! Roasted, simply seasoned potato wedges and a tartly dressed salad topped with smoky bacon complement this satisfying main dish.
4

Worthy of a special occasion

Yield:

4 servings (serving size: 3 ounces)

Recipe from

Cooking Light

Recipe Time

Prep: 20 Minutes

Nutritional Information

Calories 175
Fat 7.8 g
Satfat 2.6 g
Monofat 3.8 g
Polyfat 0.5 g
Protein 23.8 g
Carbohydrate 0.8 g
Fiber 0.1 g
Cholesterol 37 mg
Iron 1.5 mg
Sodium 286 mg
Calcium 19 mg

Ingredients

1/2 teaspoon kosher salt
1/2 teaspoon brown sugar
1/2 teaspoon ground ancho chile powder
1/4 teaspoon ground cumin
Dash of freshly ground black pepper
1 (1-pound) flank steak, trimmed
2 teaspoons olive oil

Preparation

1. Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.

2. Heat oil in a large skillet over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.

Bacon-topped salad: Combine 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a large bowl; stir well with a whisk. Gradually add 2 tablespoons olive oil to vinegar mixture, stirring constantly with a whisk. Add 6 cups arugula and 1 cup halved cherry tomatoes to dressing in bowl; toss well to coat. Sprinkle 2 cooked and crumbled bacon slices evenly over salad.

Note:

Jackie Mills, MS, RD,

May 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note