This Mexican recipe was given to me by a friend. I liked it a lot because it’s different and super yummy. I prepare it when I am hosting because I show off with it – it ends up being really tasty and full of flavor.
The Ancho Chile powder has a smokey flavor, much more than regular chile powder, and is a pantry must-have for Southwestern food lovers. This simple rub adds tons of flavor to the steak and also gives it a nicely caramelized crust. Serve with roasted potato wedges, or for a more Mexican feel, rice and beans.les doy un tip ?
Prepare in a Crock Pot if you have one, to achieve a tender finish. Warm corn or flour tortillas. You can make small burritos with them and serve them at a party with friends.
- (1-pound) flank steak, trimmed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon brown sugar
- 1/2 teaspoon ground ancho chile powder
- 1/4 teaspoon ground cumin
- Dash of freshly ground black pepper
- 2 teaspoons olive oil
- Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.
- Heat oil in a large skillet over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.
- Bacon-topped salad: Combine 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a large bowl; stir well with a whisk. Gradually add 2 tablespoons olive oil to vinegar mixture, stirring constantly with a whisk. Add 6 cups of arugula and 1 cup halved cherry tomatoes to dressing in bowl; toss well to coat. Sprinkle 2 cooked and crumbled bacon slices evenly over salad.