Spicy Flank Steak

Ingredients

• Sauce:
• 1 cup boiling water
• 1 stemmed dried seeded pasilla chile
• 1 stemmed dried seeded Anaheim chile
• 1/2 teaspoon olive oil
• 2 garlic cloves, minced
• 1 cup less-sodium beef broth
• 1/3 cup almond blossom honey
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• Steak:
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon Spanish smoked paprika
• 1 pound flank steak, trimmed
• Cooking spray

Preparation

1. To prepare sauce, combine boiling water and chiles in a small bowl; cover and let stand 10 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 2 minutes or just until garlic begins to brown. Add water, chiles, broth, honey, juice, 1/2 teaspoon salt, and cumin; bring to a boil. Reduce heat; cook until reduced to about 1/2 cup (about 15 minutes), stirring frequently. Place mixture in a blender or food processor; process until smooth. Keep warm.
3. To prepare steak, heat a grill pan over high heat. Combine 1/2 teaspoon salt, black pepper, and paprika; rub salt mixture evenly over both sides of steak. Lightly coat steak with cooking spray. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Place steak on a platter; let stand 5 minutes. Cutsteak diagonally across grain into thin slices; drizzle with sauce.