Sunday, June 3, 2012

Chili-Crusted Flank Steak

In my previous post, "The Mango Salsa Weekend," I shared with you the story of how my mom got carried away with buying so many mangoes that she made an abundance of Mango Salsa. We discovered that the mango salsa accompanied a variety of dishes. This Chili-Crusted Flank Steak was surprisingly tender and juicy on the inside because it was processed in the Marinade Express. The spices on the outside created a fabulous crust of flavor. The sweetness of the mango salsa added a perfect note of sweetness to the chili- crusted flank steak. This recipe is a must-try.

Chili-Crusted Flank Steak
Recipe adapted from Joy of Cooking. 3-4 servings


1 beef flank steak (about 1 1/2 pounds)
2 Tb. ground dried ancho chili peppers, or chili powder
2 Tb. cracked black peppercorns
1 1/2 Tb. ground cumin
1 1/2 Tb. coarse sea salt


1. Prep the steak in Marinade Express for 20-40 minutes, using your choice of the Signature Steak or Fajita or unflavored Express MX Marinade. Remove the steak and pat dry.
2. Combine the 4 seasonings in a small bowl and rub the entire surface of the steak with the spice mixture.
3. Grill or broil 3 1/2- 4 minutes per side for medium-rare. Make a small incision and check the center; it should be slightly less done than desired; it will continue to cook somewhat off the heat. Remember that meat and fish prepped in the Marinade Express usually cook 20 % faster than normal because of the increased juiciness.
4. Remove the steak from the heat and let stand for about 5 minutes. Thinly slice it across the grain. Serve immediately, topped with Mango Salsa.

1 comment:

  1. We made this, along with the Mango Salsa, over the weekend in our Marinade Express. Great recipes! We cleaned our limes and cilantro in the appliance, and loved how easy that was. The flank steak was definitely more tender & tasted great--we used the Fajita flavor. Thanks!