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Ancho-Rubbed Flank Steak

Ancho-Rubbed Flank Steak
Photo: Randy Mayor; Stylist: Rose Nguyen
Prep time 20 mins
Yield

4 servings (serving size: 3 ounces)

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.

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

Nutrition 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

How to Make It

  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.

  3. 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.