Ancho-Rubbed Flank Steak

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.

Yield: 4 servings (serving size: 3 ounces)
Recipe from Cooking Light

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 175
  • Fat: 7.8g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 23.8g
  • Carbohydrate: 0.8g
  • Fiber: 0.1g
  • Cholesterol: 37mg
  • Iron: 1.5mg
  • Sodium: 286mg
  • Calcium: 19mg

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. 1. Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.
  2. 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.
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