Post by JJ Judkins on Jul 16, 2009 15:36:33 GMT -6
* Exported from MasterCook *
SANTA FE FLANK STEAK
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Guajillo Chiles
2 Cloves Garlic -- Finely Chopped
1 tb Brown Sugar -- Firmly Packed
1 t Thyme Leaves -- Dried
1/4 ts Salt
1/4 ts Pepper -- Freshly Ground
2 lb Beef Flank Steak
Place chiles and enough water to cover the chiles in a 2-quart
saucepan. Heat to boiling. Boil, uncovered, for 5 minutes and then
drain. Remove stems and finely chop the chiles. Mix chiles and
remaining ingredients except the steak. Rub mixture on both sides of
the steak. Cover and refrigerate for an hour. Set oven control to
broil. Place beef on rack in the broiler pan. Broil with tops about 3
inches from the heat until brown, about 5 minutes. Turn beef and
broil until medium-rare about 4 to 6 minutes longer. Cut beef,
diagonally across the grain, into very thin slices.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 69 Calories; trace Fat (0.1% calories from fat); trace Protein; 18g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 74mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
SANTA FE FLANK STEAK
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Guajillo Chiles
2 Cloves Garlic -- Finely Chopped
1 tb Brown Sugar -- Firmly Packed
1 t Thyme Leaves -- Dried
1/4 ts Salt
1/4 ts Pepper -- Freshly Ground
2 lb Beef Flank Steak
Place chiles and enough water to cover the chiles in a 2-quart
saucepan. Heat to boiling. Boil, uncovered, for 5 minutes and then
drain. Remove stems and finely chop the chiles. Mix chiles and
remaining ingredients except the steak. Rub mixture on both sides of
the steak. Cover and refrigerate for an hour. Set oven control to
broil. Place beef on rack in the broiler pan. Broil with tops about 3
inches from the heat until brown, about 5 minutes. Turn beef and
broil until medium-rare about 4 to 6 minutes longer. Cut beef,
diagonally across the grain, into very thin slices.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 69 Calories; trace Fat (0.1% calories from fat); trace Protein; 18g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 74mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0