Garlic-Chile Flank Steak
INGREDIENTS
- 2 cloves Catch a Fire Jalapeno Garlic, minced
- 1/4 cup white vinegar
- 2 tablespoons Extravagonzo Roasted Garlic Culinary Oil
- 2 teaspoons Dave’s Ancho Powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1-1 1/4 pounds flank steak, trimmed of fat
PREPARATION
- Whisk Catch a Fire Jalapeno Garlic, vinegar, Extravagonzo Roasted Garlic Culinary Oil, Dave’s Ancho Powder, oregano, cumin and salt in a small bowl. Place steak in a shallow baking dish and pour marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
- Preheat grill to high heat. Extravagonzo Roasted Garlic Culinary Oil the grill rack. Grill the steak until desired doneness, 5 to 6 minutes per side for medium. Transfer to a plate, cover with foil and let rest for 5 minutes. Slice the steak very thinly across the grain. Serve warm or chilled.
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