Chile-Marinated Flank Steak |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Editor's note: The recipe and introductory text below are from The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate by John Scharffenberger and Robert Steinberg. Contributed by Arnon Oren. An authentic Mexican mole calls for more than two dozen spices, added in a particular order. This marinade, based on the flavors of those spices, adds a wonderful savoriness and spiciness to beef. The thin slices of flank steak are wonderful on their own, with a basket full of warm tortillas, or served on top of a green salad. Start this recipe the night before you intend to serve to allow it to marinate overnight. To retain the steak's juiciness, be sure to let the meat rest before slicing, and remove the steak from the heat while it is still a bit rare, as it will continue to cook as it rests. Ingredients:
2 garlic cloves, coarsely chopped |
1 cup extra virgin olive oil |
1/2 cup cilantro leaves, rinsed and patted dry |
1/2 cup ancho chile paste |
1/2 cup unsweetened cocoa powder |
juice of 2 limes |
salt and freshly ground black pepper |
one 2-pound flank steak |
lime wedges for serving |
Directions:
1. With a mortar and pestle, or the back of a chef's knife, pound or mash the garlic to a paste.
2. Pour the olive oil into a blender, add the cilantro, and blend on high speed to purée. Add the garlic, ancho paste, cocoa powder, and lime juice and blend to combine. The marinade will be thick. Season to taste with salt and pepper.
3. Trim any fat from the flank steak and pat dry with paper towels. Place in a baking dish and season lightly on both sides with salt and pepper. Cover one side of the meat with half of the marinade. Flip over and cover the other side with the remaining marinade. Cover with plastic wrap and refrigerate for 24 hours.
4. Thirty minutes before grilling, remove the steak from the refrigerator. Wipe off the excess marinade.
5. Prepare a fire in a charcoal grill or preheat a gas grill to medium-high.
6. Sear the meat on both sides, turning once, over medium-high heat. Then move the meat to indirect heat to avoid burning the marinade, and grill, turning once until rare to medium-rare. Transfer to a platter and let rest for 15 minutes.
7. Thinly slice the meat against the grain. Serve with lime wedges.
8. Cook's notes: Ancho chile paste is available in Mexican markets and specialty food stores, or you can make your own. Pour hot water over dried ancho chiles to cover, and let soak for 20 minutes, or until the chiles are softened. Drain and purée in a food processor to make a paste. Eight ounces of dried anchos will make about 2 cups of paste. Flank steak can also be cooked in the broiler, 3 to 4 inches from heat, 5 to 6 minutes per side for medium-rare.
9. Reprinted with permssion from The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate Hyperion
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