Ancho Chile Flank Steak Salad

Ancho Chile Flank Steak Salad

Serves 6

Add a few slices of avocado to the salad for extra texture or serve alongside grilled mangoes or pineapple, if you like. Hints of ancho chile from the steak's marinade will impart a mild heat to the sweet balsamic vinaigrette on the greens. Have a little steak leftover?

Ingredients: 
  • Steak
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 ancho chile, rehydrated according to package directions, then seeded and chopped
  • 1/2 teaspoon salt
  • Ground black pepper, to taste
  • 2 pounds flank or skirt steak
  • Salad
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 small shallot, finely chopped
  • 1/2 teaspoon salt
  • Ground black pepper, to taste
  • 1 (10-ounce) package salad mix
  • 1 cup grated carrots
  • 12 cherry tomatoes, halved
  • 1/2 cucumber, halved, seeded and thinly sliced
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Method: 

For the steak, put oil, vinegar, chili powder, cumin, chiles, salt and pepper into a wide shallow dish and whisk to combine. Add steak and turn to coat in marinade. Cover dish with plastic wrap and refrigerate, turning occasionally, for at least 1 hour, or overnight.

Preheat grill. Remove steak from marinade and arrange on grill in a single layer. Cook, flipping once, until medium rare. Transfer to a platter and set aside to let rest for 5 minutes, then cut against the grain into thin slices.

For the salad, put oil, vinegar, shallots, salt and pepper into a large bowl and whisk to combine.

When ready to serve, add salad mix, carrots, tomatoes and cucumbers to bowl with dressing and toss well to coat. Arrange salad on plates and top with steak. Serve immediately.

Nutritional Info: 
Per Serving:480 calories (290 from fat), 33g total fat, 6g saturated fat, 50mg cholesterol, 520mg sodium, 10g carbohydrate (3g dietary fiber, 4g sugar), 35g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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