Ancho Fired steak

Ancho-Fired Flank Steak

This is a great recipe from Cuisine at Home magazine.

Makes: Four 5-oz. Servings

Total time: 45 minutes


For the tomato Jam:

  • Saute in 1 T. Olive Oil:
  • 2 T. fresh ginger, peeled, minced
  • 2 t. garlic, minced

Stir in:

  • 2 cups tomatoes, seeded, diced (about 3)
  • 2 T. fresh lemon juice
  • 2 T. brown sugar or sucanat or coconut palm sugar
  • 1 cinnamon stick
  • 1/4 t. ground cumin
  • 1/4 t. red pepper flakes

Off Heat , Add:

  • 2 T. honey


Combine for the Rub:

  • 2 T. fresh lime juice
  • 1 T. ancho chili powder
  • 1 t. dried oregano
  • 1 t. ground cumin
  • 1 t. kosher salt
  • 1/2 t. black pepper

Coat with Rub; Grill:

  • 1 1/2 lbs. flank steak


For the tomato Jam–

Saute ginger and garlic in olive oil medium-low heat until soft (about five minutes).

Stir in tomatoes, lemon juice, brown sugar, cinnamon stick, cumin, red pepper flakes. Simmer until juices have evaporated (35-40 minutes) stirring often.

For the Steak–

Preheat grill to high. Combine ingredients for the rub. Coat flank steak thoroughly with rub. Brush grates of grill with vegetable oil. Place steak on grill, cover, and grill for 2 1/2 minutes. Flip steak and grill for another 2 1/2 minutes. Repeat procedure two more times. This keeps juices centered in the meat. Allow meat to rest 10 minutes. Slice against the grain with the knife at a steep angle— this will result in wider slices.

Blog Subscription

Cutting-Edge Health Information in your Inbox

Subscribe Now

Unsubscribe at any time

Get Great Information about your Health

  • Weekly blog posts with vital tips and warnings
  • Interesting “pass it along” health facts
  • Cutting edge natural healing techniques and advice
Blog Posts