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Meat RecipesBeef Recipes pg 1BRISKET & FLANK STEAK >>>>> >  Flank Steak, Broiled w/Ancho Mayo


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Recipe from Robin to the Rescue
Ancho chiles are dried poblano Chile peppers and they have a subtle, paprika-like flavor and mild to moderate heat. They make a great base for sauces and toppings.
Total Time: 30 minutes
Prep time: 10 minutes
Active cooking time: 10 minutes
Resting time: 10 minutes
Serves 4


• One 1¼-pound flank steak
• Salt and freshly ground black pepper to taste
• 1 teaspoon garlic powder

• 1/2 cup mayonnaise
• 2 tablespoons honey
• 1 teaspoon ground ancho chiles
• 2 tablespoons chopped fresh cilantro


1. Preheat the broiler. Line a baking sheet with aluminum foil.

2. Season the steak all over with salt and pepper and the garlic powder. Transfer the steak to the baking sheet and place under the broiler for 5 minutes per side for medium doneness. Remove from the oven and let rest for 10 minutes before cutting crosswise into 1/4-inch-thick slices.

3. Meanwhile, in a medium bowl, whisk together the mayonnaise, honey, and ground ancho.

4. Top the steak slices with the ancho-honey mayo and the cilantro just before serving.

Morph it: Make a double batch of the Ancho-Honey Mayo—it makes an amazing (and uplifting!) sandwich spread. It will keep in a scalable container for up to 7 days in the refrigerator.


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