Chile Marinated 8oz Flank Steak Recipe

Prepare marinade

In a bowl, whisk together ancho chile powder, minced chipotle, minced garlic, olive oil, soy sauce, lime juice, brown sugar, ground cumin, kosher salt and black pepper until combined.

Marinate steak

Place the 8 oz flank steak in a shallow dish or resealable bag and pour marinade over it, coating both sides. Refrigerate at least 1 hour and up to 6 hours (if overnight, remove from fridge 30 minutes before cooking to come toward room temperature).

Preheat grill

Preheat a grill or grill pan to medium-high (about 450°F / 230°C). Oil the grates or brush the steak lightly with oil to prevent sticking.

Grill steak

Remove excess marinade and place steak on hot grill. For an 8 oz flank steak about 3/4 to 1 inch thick: grill 4–5 minutes per side for medium-rare (internal temp 125–130°F), or 6–7 minutes per side for medium (135–140°F). Avoid flipping more than once. Remove steak and let rest on a cutting board tented loosely with foil for 8–10 minutes.

Slice

Slice the rested steak thinly against the grain into 1/4-inch slices for maximum tenderness.

While the steak rests (or earlier), heat a small saucepan over medium heat and add a teaspoon of oil (or a pat of butter). Add the minced shallot and sauté until translucent, about 1–2 minutes.

Add the red wine and rosemary sprig and bring to a simmer. Reduce wine by about half, 6–10 minutes depending on heat and pan size.

Add beef stock and continue to simmer until the sauce coats the back of a spoon and has reduced to approximately 3/4 cup, another 6–8 minutes. Remove and discard the rosemary sprig.

Swirl in the cold cubed butter and honey/brown sugar to finish, whisking to create a glossy sauce. Season to taste with salt and pepper. Keep warm until plating.

Preheat oven to 400°F (200°C). Cut top off garlic head to expose cloves, drizzle with olive oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Cool slightly, then squeeze out roasted garlic cloves and mash to a paste.

Place peeled and quartered potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until potatoes are tender when pierced, 15–20 minutes. Drain well.

Return potatoes to pot, add roasted garlic paste, butter and warm milk. Mash until smooth but still creamy. Season with salt and pepper to taste. Keep warm.

Toss seasonal vegetables with olive oil, salt and pepper. For tender-crisp texture: roast at 425°F (220°C) on a sheet pan for 10–15 minutes (depending on vegetable) or sauté in a skillet over medium-high heat for 4–6 minutes until bright and just tender.

Finish with a small pinch of salt and pepper and, if desired, a squeeze of lemon.

Plate a portion of roasted garlic mashed potatoes and seasonal vegetables. Fan sliced flank steak beside the potatoes.

Spoon rosemary red wine reduction over the steak and around the plate. Crumble Carr Valley Gorgonzola over the steak (or on the potatoes) so it slightly melts from the warm meat. Garnish with chopped parsley or chives if desired and serve immediately.