Ancho-Rubbed Flank Steak


The ancho chile powder sounds spicy, but it tends to be a softer, sweeter chile than one would expect.  Use gloves to rub the marinade in. Barb L.

Serves: 2-4 servings


½ tsp kosher salt

½ tsp brown sugar

½ tsp ground ancho chile powder

¼ tsp ground cumin

A few grinds of freshly ground black pepper

1 pound of flank steak, trimmed

2 tsp Flying Olive Extra Virgin Olive Oil of Choice: Suggestions: Chipotle (for a little kick), Garlic, or a Single Varietal of Choice, or a Combination


In a small bowl, combine the first 5 ingredients. Rub it evenly over both sides of the steak.

Heat the Flying Olive Extra Virgin Olive Oil(s) of Choice in a skillet over medium-high heat. When the oil begins to shimmer, add the steak. Cook the steak for 3 minutes on each side or until the desired degree of doneness. Internal temperature with an instant-read thermometer will be from 125 degrees (rare) to 150 degrees (medium) F. Remove from the heat (the steak will continue to cook) and let stand for 5-10 minutes. Cut the steak diagonally across the grain into thin slices.

Inspired by a recipe in Cooking Light Magazine, May 2009.

Submitted by Barb L.