1 (1 3/4- to 2-lb.) flank steak
1 teaspoon canola oil
2 teaspoons grated lemon peel
1 teaspoon coarse salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon ancho chile powder
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1. Brush both sides of steak with oil; place in large nonreactive pan. Combine all remaining ingredients in small bowl; rub over both sides of steak. Cover and refrigerate 2 hours or overnight.
2. Heat grill; oil grill grates. Grill steak, covered, over medium heat or coals 8 to 12 minutes for medium-rare, turning once. Remove steak. Cover loosely with foil; let stand 10 minutes before slicing.
6 servings
Another great recipe! I haven't visited your blog in a while, I must make sure to check it regularly from now on and try out the recipes. :-)
ReplyDeleteThank you :) I plan to update this one daily, so check back =)
ReplyDeleteI have been wanting to make this,,we used to live down the street from a little mexican store and they had a meat market in there and sold carniasada and oh my it was so good,,thanks for the recipe,,we will be trying it..
ReplyDelete