Garlic-Chile Flank Steak

• 2 clove(s) garlic, minced
• 1/4 cup(s) white vinegar
• 2 tablespoon(s) canola oil
• 2 teaspoon(s) ground ancho chile pepper, (see Ingredient note)
• 1 teaspoon(s) dried oregano
• 1 teaspoon(s) ground cumin
• 1/4 teaspoon(s) salt
• 1.125 pound(s) flank steak, trimmed of fat

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Directions

1. Whisk garlic, vinegar, oil, ground chile, oregano, cumin and salt in a small bowl. Place steak in a shallow baking dish and pour marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
2. Preheat grill to high heat. Oil the grill rack (see Tip). Grill the steak until desired doneness, 5 to 6 minutes per side for medium. Transfer to a plate, cover with foil and let rest for 5 minutes. Slice the steak very thinly across the grain. Serve warm or chilled.

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