Ancho-Chile Flank Steak - Morton Salt

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Step 1

Preparation Time 20 minutes + overnight rub

Step 2

Make the rub in a small bowl by combining the chile powder, cumin, espresso powder, Morton Coarse Sea Salt ®, smoked paprika, mustard, oregano and brown sugar.

Step 3

Stir in tomato paste, olive oil and lime juice until well combined.

Step 4

Rub the steaks with the ancho chile rub on both sides, wrap in plastic wrap and let rest in the refrigerator for 2-4 hours or overnight and allow to come to room temperature before grilling.

Step 5

Brush a large grill pan or outdoor grill with vegetable oil and preheat to medium-high heat.

Step 6

Place the marinated steak on the pre-heated and oiled grill and cook for 4-5 minutes on each side until the internal temperature reaches 125F degrees.

Step 7

Remove steak from the grill, tent with tin foil and allow to rest 5 minutes before sprinkling with Morton Coarse Sea Salt ®.

Step 8

Slice the steaks against the grain and top each steak with fresh cilantro.