Steak: 2 - Danielle: 0
I give up when it comes to cooking steak. Last time, I followed the directions and it was still mooing. This time I turned down the heat and cooked it longer, used my meat thermometer, and it was over cooked. So I apologize that the steak looks a little "firm."
Ancho-Rubbed Flank Steak
From: Cooking Light, May 2009
From: Cooking Light, May 2009
1/2 teaspoon kosher salt
1/2 teaspoon brown sugar
1/2 teaspoon ground ancho chile powder
1/4 teaspoon ground cumin
Dash of freshly ground black pepper
1 (1-pound) flank steak, trimmed
2 teaspoons olive oil
Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.
Heat oil in a large skillet over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.
So despite my ongoing fight with how to cook steak, I would definitely try this again. The rub was actually quite delicious, and of course, it was quick and easy to throw together.
| Nutrition Facts | |
| Amount per serving | |
| Calories 243 | Calories from fat 106 |
| % Daily Value | |
| Total Fat 11.8g | 18% |
| Saturated Fat 4.2g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 358mg | 15% |
| Total Carbs 0.6g | 0% |
| Protein 31.6g | |
| Vitamin A 2% | Vitamin C 0% |
| Calcium 2% | Iron 13% |
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