1 clove garlic, minced

2 T. white vinegar

1 T. canola oil

1 tsp. ground ancho chile pepper

1/2 tsp. dried oregano

1/2 tsp. ground cumin

1⁄8 tsp. salt

1/2 pound flank steak, trimmed of fat

 

Whisk garlic, vinegar, oil, ground chile, oregano, cumin and salt in a small bowl. Place steak in a shallow baking dish and pour marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.  Preheat grill to high heat. Oil the grill rack rack. Grill the steak until desired doneness, 5 to 6 minutes per side for medium. Transfer to a plate, cover with foil and let rest for 5 minutes. Slice the steak very thinly across the grain. Serve warm or chilled.

 

Yield: 2 servings

Calories: 282

Fat: 16g

Fiber: 0g