They say that love begins when you first look at the object of your desire. Thus was it with me and this meal. Upon flipping through June’s issue of Bon Appétit Magazine, I came upon the picture of Grilled Leg of Lamb with Ancho Chile Marinade. To die for. Of course I decided to make it. But, since we know that lamb (though I love it), is not always that good for my IBS stomach, I decided to substitute it with beef. I also made a couple of tweaks, like not using chile ancho powder, but rather dried ancho chiles that I had at home. The link above goes to the original recipe. Below, find my version and serving suggestion (which follows my Mexican heart, as I feel this dish is a blend of the two cuisines).
FLANK STEAK WITH CHILE ANCHO MARINADE
Serves 3-4, depending on how hungry you are.
- 1/2 cup dry white wine
- 1/4 cup extra-virgin olive oil
- 8 garlic cloves, peeled
- 4 teaspoons dried oregano leaves, divided
- 1 to 1 and a half dried chiles anchos, stem removed, sliced lengthwise and soaked in warm water for about 1 hour
- 2 tablespoons fresh lemon juice
- 2 green onions, divided
- 1 tablespoon (packed) dark brown sugar
- 3 teaspoons kosher salt
- 2 1/2 teaspoons freshly ground black pepper
- 1.25 lb flank beef steak
- 9-12 corn tortillas
- dried parsley, for garnish
- Combine wine, oil, garlic, 3 teaspoons oregano, ancho chile strips and the water it soaked on, lemon juice, 1 green onion, sugar, salt, and pepper in blender or food processor. Blend mixture until smooth. Transfer marinade to glass dish or Tupperware, add steak and coat well. Refrigerate.
- If you have a barbeque grill, I would assume you follow the directions on the original recipe. Since I don’t have a grill (apartment life, what can I say), I cooked it on the stove, pan frying it like a regular carne asada (you could also use a cast-iron grill on the stove). Cook the meat for about 4-5 minutes total over high heat, and this rendered a medium-well done steak.
- Let the meat stand for about 8 minutes. Slice it, and top with the remainder green onion and parsley. Adjust salt and pepper if needed.
I ate the steak with warm corn tortillas (after all, chile ancho for me immediately brings thoughts of Mexico, and with it, warm tortillas in a meal). I did follow Bon Appétit’s idea of serving it with tzatziki, and though I felt it kind of drowned the marinade flavor (I think it’s because the steak flavor is not as strong as lamb’s and thus it does not hold up as well to the tzatziki) I loved it. It came out delish and made my friends on Facebook be jealous when I said I was eating it.