Garlic Guajillo Steak

🧂 Ingredients

• 5 dried Guajillo chiles
• 6 cloves garlic
• ⅓ cup lime juice
• ¼ cup olive oil
• ¼ cup chopped fresh cilantro
• 1 teaspoon salt
• 1 pound flank steak

Instructions

• 1 Hydrate the chilies. Place the chilies in a saucepan and cover with water. Bring
  the water to a boil and then turn the heat to medium-low. Allow the chilies to
  simmer for 30 minutes. Drain the chilies, reserving ½ cup cooking liquid.
• 2 Make the marinade. Combine the reserved cooking liquid from the chilies, the
  chilies (stems removed), garlic, lime juice, olive oil, and cilantro in a
  blender. Blend until smooth.
• 3 Marinate the steak. Place the steak in a freezer bag. Pour the marinade over it
  and seal the bag. Massage the marinade into the meat through the bag. Allow the
  steak to marinate in the fridge for 1 hour and 45 minutes, then remove it from
  the fridge and let it sit on the counter for 15 minutes.
• 4 Broil. Arrange an oven rack in the middle of the oven and set the oven to broil.
  Line a baking sheet with aluminum foil and place the steak on the baking sheet.
  Season it on both sides with salt. Broil for 4 minutes, flip, and broil for an
  additional 4 minutes or until a meat thermometer inserted into the thickest part
  of the steak reads 135°F (for medium-rare).
• 5 Rest. Remove the steak from the oven and allow it to rest for 5-10 minutes
  before slicing and serving.

Nutrition Info