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Ancho Chile Flank Steak Salad

Serves 6
Time 1 hr 50 min
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.
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 in warm water then seeded and chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 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 fine sea salt
  • 1/4 teaspoon ground black pepper, to taste
  • 1 (10.0-ounce) package mixed salad greens
  • 3 carrots, grated
  • 12 cherry tomatoes, halved
  • 1/2 cucumber, halved, seeded and thinly sliced
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Exclusively for Prime members in select ZIP codes.

Method

For the steak, combine oil, vinegar, chili powder, cumin, chile, salt and pepper in 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.

Prepare grill for medium-heat cooking.

Remove steak from marinade and arrange on grill in a single layer.

Cook, flipping once, until medium rare, about 7 minutes per side.

Transfer to a platter and set aside to let rest for 5 minutes, then cut against the grain into thin slices.

For the salad, combine oil, vinegar, shallots, salt and pepper in 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.

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.
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  • 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 in warm water then seeded and chopped
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 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 fine sea salt
  • 1/4 teaspoon ground black pepper, to taste
  • 1 (10.0-ounce) package mixed salad greens
  • 3 carrots, grated
  • 12 cherry tomatoes, halved
  • 1/2 cucumber, halved, seeded and thinly sliced
Shop with Prime

Exclusively for Prime members in select ZIP codes.