Six-Chile Beef Flank Steak with Southwest Tomato Cream and Roasted Vegetables
Beef Flank Steak is marinated in a peppery six-chile blend of spices, grilled and served with roasted vegetables and a tomato-cream sauce. This recipe is great for entertaining.
Cook Time: 1 hrs 15 mins
Servings: 4
Ingredients: 19
Ingredients
Six-Chile Spice Mix:
Roasted Vegetables:
Southwest Tomato Cream:
Garnish:
Preparation
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Step 1
Mix ingredients for Six-Chile Spice Mix in small bowl. Add beef Flank Steak, 2 tablespoons Six Chile Spice Mix and red wine vinegar to food-safe plastic bag; turn to coat. Close bag securely and marinate 6 hours to overnight. Set aside remaining Spice Mix.
Cooking Tip: You may add more Six-Chile Spice Mix to marinade for a spicier flavor, reserving at least 1-1/2 tablespoon for Southwest Tomato Cream.
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Step 2
Preheat oven to 450°F. Place potatoes, mushrooms and 1 tablespoon oil in medium bowl; toss to combine. Place potato mixture on shallow-rimmed baking sheet. In same bowl, add asparagus and peppers and remaining 1 tablespoon oil; toss to combine. Place asparagus mixture on separate shallow-rimmed baking sheet. Season both baking sheets with salt and pepper, as desired. Roast in 450°F oven 30 to 35 minutes.
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Step 3
Meanwhile, prepare Southwest Tomato Cream. Heat medium nonstick skillet over medium heat until hot. Add onion; cook 5 minutes, stirring occasionally. Add beer, salsa, tomato paste and 1-1/2 tablespoons Six-Chile Spice Mix. Bring to a boil and simmer 15 minutes. Remove from heat. Gently whisk in sour cream. Keep warm.
Cooking Tip: You may add more Six-Chile Spice Mix to Southwest Tomato Cream for spicier flavor.
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Step 4
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 16 to 20 minutes for medium rare (145°F), turning occasionally. Carve steak into thin slices; serve with Roasted Vegetables and Tomato Cream.
Nutrition Information
609 Calories
6.5g SAT FAT
51g PROTEIN
10.9 mg IRON
8.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 609 Calories; 198 Calories from fat; 22g Total Fat (6.5 g Saturated Fat; 0.2 g Trans Fat; 2.7 g Polyunsaturated Fat; 10.1 g Monounsaturated Fat;) 112 mg Cholesterol; 2081 mg Sodium; 53 g Total Carbohydrate; 14.5 g Dietary Fiber; 51 g Protein; 10.9 mg Iron; 2025 mg Potassium; 16.9 mg NE Niacin; 1.8 mg Vitamin B6; 2.4 mcg Vitamin B12; 8.9 mg Zinc; 55.7 mcg Selenium; 208.3 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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