Grilled Flank Steak with Ancho Chili Sauce - Penzey

By á-46

Prep. time: 15 minutes
Cooking time: 6-8 minutes
Serves: 4

Ingredients

• 1 oz. WHOLE ANCHO CHILI PEPPERS, stemmed and seeded (or 1/4 Cup GROUND ANCHO)
• 2 cloves garlic, sliced (1/2 tsp. PENZEYS MINCED GARLIC)
• 1/2 Cup toasted pumpkin seeds
• 1/4 Cup almond butter (sold near the peanut butter)
• 1 TB. sherry vinegar (wine vinegar also works)
• 1/2 Cup warm water
• 1/2 Cup olive oil, plus more for the pan
• 1/4-1 tsp. salt, to taste
• 1/4-1 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste
• 1/4-1 tsp. PENZEYS ROASTED GARLIC, to taste
• 1 1/2 lbs. flank steak

Preparation

Step 1

If using WHOLE ANCHOS, break off the stem and shake out seeds and discard. Place in a heatproof bowl and cover with boiling water. Let stand for 15 minutes. Drain, discarding any remaining seeds and then coarsely chop.

Using a food processor or blender, pulse the ANCHO pieces or powder and garlic until finely chopped. Add the pumpkin seeds, almond butter, vinegar and warm water. Pulse to a coarse paste. With the machine running, drizzle in the olive oil in a steady stream. Season with salt, PEPPER and ROASTED GARLIC. Scrape into a bowl; don’t worry if the sauce separates.

Preheat a grill pan and grease the pan. Season the steak with salt and PEPPER and grill over high heat for about 3-4 minutes per side for medium-rare, until lightly charred. Let the steak rest. Thinly slice across the grain and serve with the sauce.