3 Guajillo Chiles 2 Cloves Garlic;Finely Chopped 1 tb Brown Sugar; Firmly Packed 1 ts 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.
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Santa Fe Flank Steak Event Caterers | Talk of the Town Catering Atlanta, GA
Bring on the yummy!
Our client’s menu included the Santa Fe Flank Steak with pico de gallo and avocado cilantro cream, with a Southwestern Grilled Chicken Breast with salsa cream option as well. For the sides, we included marinated vegetable salad, grilled corn off the cob, and black beans and rice. This disposable delivery also included a drink station and an assorted dessert platter.
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Our professional catering staff and executive chef share a passion for exceptional service and exquisite cuisine. We offer a full catering service for any event including corporate events, weddings, and holidays. Call us today for more information!
Talk of The Town Catering
30 Woodstock St
Roswell, GA 30075
(770) 594-1567