Garlic-Chile Flank Steak
- 2 cloves garlic , minced
- 1/4 cup white vinegar
- 2 tablespoons canola oil
- 2 teaspoons ground ancho chile pepper , (see Ingredient note)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1-1 1/4 pounds flank steak , trimmed of fat
Whisk garlic, vinegar, oil, ground chile, oregano, cumin and salt in a small bowl. Place steak in a shallow baking dish and pour marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
Preheat grill to high heat. Oil the grill rack (see Tip). Grill the steak until desired doneness, 5 to 6 minutes per side for medium. Transfer to a plate, cover with foil and let rest for 5 minutes. Slice the steak very thinly across the grain. Serve warm or chilled.