This marinade rocks…and roll, hootchie koo!  And it has all sorts of cool moves on the dance floor…     In a single week, I made it twice, once for butterflied leg of lamb, and again  a few days later  for flank steak.   Published in the June issue of Bon Appetit, it was just what the author promised:  “this smoky grilled meat will be a delicious addition to your barbecue repertoire”.

GRILLED FLANK STEAK WITH ANCHO-CHILE MARINADE
(adapted from Bon Appetit, June 2010)

1/2 cup dry white wine
1/4 cup olive oil
2 garlic cloves, peeled
4 Tbs fresh oregano leaves
2 Tbs ancho chile powder
2 Tbs lemon juice
2 green onions
1 Tbs brown sugar
2 + 1/2 tsp salt
2 + 1/2 tsp black pepper
1 flank steak

Add the wine, oil, garlic, oregano, ancho chile powder, lemon juice, green onions, salt and pepper into a blender.  Blend the mixture until smooth.   Marvel at its color, and take a deep breath to indulge in the aroma…

Make very shallow diamond-shaped cuts on the surface of the flank steak.  Transfer the marinade to a large dish that can hold the meat, place the meat inside  and rub the marinade all over.   Let it sit in the fridge from 2 to 12 hours.

Prepare a hot grill, cook the meat until medium-rare (5 minutes per side maximum).  Let the meat rest for 10 minutes before slicing it thinly.

ENJOY!

to print the recipe, click here

Comments: Ancho chile powder might be my new found love in the kitchen.   Smoky, funky and hot, but very pleasantly so.   The brown sugar promotes a beautiful browning on the surface, and I’ve often been including it in my marinades these summer days.  This ancho-chile version might go equally well on salmon, chicken, or even prawns.   If you’re cooking a butterflied leg of lamb, allow the meat to marinade for a full 24 hours before grilling.

The flank steak?  What a joy it is to eat!   A succulent piece of tender, flavorful beef!  We enjoyed ours  with some simple zucchini sticks: this recipe without the yogurt sauce.

It was a tasty meal in less than 20 minutes,  and my name isn’t even Ray! 😉

ONE YEAR AGO:  The Handmade Loaf