An overnight marinade of ancho chile pepper, garlic, oregano, and red wine vinegar gives these steaks bold flavor.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Trim fat from steaks. Place steaks in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine vinegar, oil, ground ancho pepper, garlic, brown sugar, oregano, coriander, 1/2 teaspoon salt, and allspice. Pour marinade over steaks. Seal bag; turn to coat steaks. Marinate in the refrigerator for 4 to 8 hours, turning bag occasionally.

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  • Drain steaks, discarding marinade. Sprinkle steaks with additional salt.

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  • For a charcoal or gas grill, place steaks on the rack of a covered grill directly over medium heat. Grill for 10 to 12 minutes for medium-rare (145°F) or 12 to 15 minutes for medium (160°F), turning once halfway through grilling. To serve, cut each steak in half.

Nutrition Facts

327 calories; 18 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 10 g monounsaturated fat; 127 mg cholesterol; 360 mg sodium. 740 mg potassium; 2 g carbohydrates; 1 g fiber; 1 g sugar; 41 g protein; 0 g trans fatty acid; 292 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 8 mcg folate; 5 mcg vitamin b12; 20 mg calcium; 4 mg iron;

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