Flank Chile Strips Colorado Recipe

Trim and Marinate

Trim excess fat from the flank steak and pat dry. In a bowl combine olive oil, lime juice, minced garlic, cumin, oregano, smoked paprika, salt and pepper. Rub the marinade evenly over both sides of the steak. Place the steak in a resealable bag or shallow dish, cover, and refrigerate for at least 1 hour and up to 8 hours.

Bring to room temperature

About 30 minutes before cooking, remove the steak from the fridge to come to room temperature for even cooking. Reserve any marinade for basting if desired (discard after use).

Rehydrate chiles

Remove stems and seeds from dried ancho and guajillo chiles. Toast lightly in a dry skillet 20–30 seconds per side until fragrant (do not burn). Place chiles in a bowl and cover with hot water; soak 15–20 minutes until pliable. Drain, reserve 1/4 cup soaking liquid, and thinly slice the softened chiles into strips.

Sauté vegetables

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper and cook 5–7 minutes until softened and edges begin to caramelize. Add minced garlic, sliced rehydrated chiles, salt and pepper; sauté 1–2 minutes more until aromatic. Remove vegetables to a plate and keep warm.

Sear the steak

Heat a heavy skillet or cast-iron pan (or preheat a grill) over high heat until smoking hot. Add a thin film of oil to the pan. Sear the flank steak 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), or longer for desired doneness. For thicker pieces you may sear edges briefly. Avoid moving the steak while searing to get a good crust.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly across the grain into strips about 1/4-inch thick — this yields tender strips ideal for tortillas.

Combine with chile strips

Return the sliced steak to the skillet with the reserved chile and pepper mixture over medium heat briefly (1–2 minutes) to rewarm and marry flavors. If desired, add a splash of the chile soaking liquid or reserved marinade (about 1–2 tablespoons) to deglaze and coat the strips. Remove from heat.

Cook aromatics

In a medium saucepan heat 1 tablespoon olive oil over medium heat. Add 1/2 cup chopped onion and sauté 3–4 minutes until translucent. Add 1 teaspoon minced garlic and the minced jalapeño (if using) and cook 30 seconds more.

Simmer sauce

Add crushed tomatoes (or roasted chopped Roma), tomato paste, cumin, oregano, salt and pepper. Stir in 1/2 cup broth. Bring to a gentle simmer, reduce heat to low, and simmer 10–12 minutes to slightly thicken and blend flavors. Taste and adjust seasoning. Stir in chopped cilantro at the end if using.

Finish

If a smoother sauce is preferred, blend briefly with an immersion blender or in a countertop blender (careful with hot liquid) until desired texture is reached. Keep warm until serving.

Warm tortillas, rice, and beans

Warm flour tortillas in a dry skillet or wrapped in foil in a 300°F (150°C) oven for 8–10 minutes. Reheat the Mexican rice and beans gently on the stovetop or microwave until hot, seasoning beans with a pinch of salt, pepper, and a squeeze of lime if desired.

Plate

To serve, place a portion of rice (about 1/2 cup) and beans (about 1/4–1/3 cup) on each plate. Top with 4–6 ounces (about 1/4–1/3 of the sliced steak) of the flank chile strips. Spoon 2–3 tablespoons of warm ranchero sauce over the steak strips or serve sauce on the side for dipping. Garnish with crumbled cotija and lime wedges. Serve with warm flour tortillas for making tacos or as an accompaniment.

Storage

Store leftover steak and chile strips in an airtight container for up to 3 days; keep ranchero sauce separate for up to 4 days. Reheat gently to avoid overcooking the beef.