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.
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
9 thoughts on “ANCHO-CHILE MARINADE: PLEASED TO MEAT YOU!”
Sally, thanks for this. I’ve just bought a whole salmon, so have been looking for recipes to make with it!
It does sound good!
Grill to perfection, top with delightful ancho sauce!
Yep, just the inspiration I needed for tonight’s dinner. I’ve got some chicken breasts waiting for a marinade.
Sally, I have a jar of ancho chili powder that I was wondering how to us up!
I just read that issue and thought this marinade sounded great! I’d love to try it on chicken.
I love the flavor of ancho chile. I will really have to try this one. Too hot to cook much right now, but I will remember it.
Sally I made this last night and it was so good! Thank you for the recipe, it’s a keeper. I can’t wait for leftovers, plus I have some extra marinade so will have to try it with chicken or maybe salmon, the local stuff is just showing up.
This does look amazing!