Grilled Ancho-Rubbed Flank Steak

When fresh poblano chilies ripen and dry, they’re called anchos. You’ll find ground ones in a well-stocked supermarket, or you can buy them whole and grind them in a spice grinder. Serve this tangy, mildly spicy steak with your favorite salsa, or, in later Phases, use it to make fajitas with grilled vegetables and whole-wheat tortillas. (Phase 1)

• 1 1/2 pounds flank steak, 1" thick
• 2 teaspoons ground ancho chili pepper
• 1/4 teaspoon salt
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons grated lime zest
• 1 tablespoon fresh lime juice
• Lime wedges

1. Heat grill or grill pan to high.
2. Season steak with chili pepper and salt. Combine oil, lime zest, and lime juice in a shallow dish and stir to mix well. Add steak and turn to coat. Let marinate at room temperature for 15 minutes.
3. Grill steak until desired doneness, about 4 minutes per side for medium-rare. Let stand 5 minutes before cutting into thin slices. Serve with lime wedges.

    

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