Ancho-Chile Flank Steak - Morton Salt

Name: Ancho-Chile Flank Steak - Morton Salt
Cuisine: American
Ingredients: 1 teaspoon ancho chile powder; 1⁄2 teaspoon ground cumin; 1 teaspoon espresso powder; 2 tablespoons Morton Coarse Sea Salt ®, plus more for finishing; 1 teaspoon smoked paprika; 1⁄2 teaspoon ground mustard; 1⁄2 teaspoon dried oregano; 1 tablespoon brown sugar; 2 teaspoon tomato paste; 1 tablespoon olive oil; 2 teaspoons lime juice; 2 Flank steaks (1 lb each); Vegetable oil for brushing grill; MORTON®; COARSE SEA SALT

8 steps

Updated at: Mon, 18 Mar 2024 11:55:42 GMT

Ingredients

0 servings

1 teaspoonancho chile powder

½ teaspoonground cumin

1 teaspoonespresso powder

2 tablespoonsCoarse Sea Salt

plus more for finishing

1 teaspoonsmoked paprika

½ teaspoonground mustard

½ teaspoondried oregano

1 tablespoonbrown sugar

2 teaspoontomato paste

1 tablespoonolive oil

2 teaspoonslime juice

2 x 1 lbFlank steaks

Vegetable oil

for brushing grill

MORTON

coarse sea salt

Instructions

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.