Red Chile Flank Steak
Red Chile Flank Steak

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, red chile flank steak. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

I couldn't find flank steak or red curry powder so I used a London Broil and a little extra red curry paste. I also marinated it overnight since I had time to do so. Learn how to make Grilled Red Curry Flank Steak!

Red Chile Flank Steak is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Red Chile Flank Steak is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook red chile flank steak using 9 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Red Chile Flank Steak:
  1. Prepare 3/4 lb flank steak
  2. Prepare 1 t onion powder
  3. Make ready 1/2 t garlic powder
  4. Make ready 1/2 t smoked cumin
  5. Make ready 1/2 t ancho chile powder
  6. Prepare 10 oz red enchilada sauce
  7. Make ready 1 lime
  8. Make ready as needed vegetable oil
  9. Prepare as needed kosher salt & black pepper

Lightly score steak; season with salt and pepper. Place in a resealable plastic bag with half of dressing. Seal bag and turn to coat. With a sharp knife, score steak on both sides in a diamond pattern.

Instructions to make Red Chile Flank Steak:
  1. Marinate steak in half the enchilada sauce for 4-48 hours. Transfer unused half of sauce from can to another container.
  2. Bring enchilada sauce and lime juice to a boil. Use to baste steak while on the grill as well as while resting before slicing.
  3. Pat steak dry. Rub with enough oil to coat. Season. Grill over high heat for 3-4 minutes per side to get a nice char, or cook until desired doneness.
  4. Remove steak from grill and transfer to a cutting board to let rest 5 minutes before slicing very thin against the grain.
  5. Variations; Paprika, smoked paprika, applewood seasoning, Mexican oregano, coriander seed, cayenne, cumin, thyme, coconut milk, bitter chocolate, liquid smoke, curry, ginger, lemon zest, marjoram, red onion, soy sauce, tomato, tamarind, turmeric, sherry, red wine vinegar, mango, kiwi, roasted apricot puree, agave, honey, ground jalapeño powder, scallions, chives, beer, tequila, adobo, mole, mojo crillo, strawberries, chipotle, chili powder, crushed pineapple, coconut milk, ginger, guava, orange, papaya, apple cider vinegar, pomegranate, raspberries, rosemary,

Place steak in a dish; season both sides with salt and pepper. Add the steak and turn to coat. Remove the steak from the marinade and blot with paper. Transfer onions and steak to cutting board. Thinly slice steak and serve with.

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