Preheat the grill to 550-600 degrees on the grill, if using a cast iron pan you’ll want high heat so you’ll have a sear.
Place flank steak on the grill for five minutes, flip and cook for another five minutes.
Take the temperature of the steak, this should be done by placing the thermometer in the thickest part of the meat. It should be around 90 degrees at this time.
Close the grill lid and cook for another 4-5 minutes.
Take the temperature of the meat, if the internal temperature is 125 degrees take the steak off the grill. Let the meat rest for ten minutes.
After resting it’s time to cut into the steak. In the middle of the meat cut it in half going with the grain.
Now slice the meat against the grain. Enjoy your Ancho Chili Lime Flank Steak.
If your flank steak is not already marinated from The Butcher’s Market here is the recipe.
For the Marinade:
3 limes
2 green onions chopped
3 garlic cloves, minced
3 tbsp fresh cilantro chopped
2 tsp olive oil
1/2 tbsp. cocoa powder
1 canned chipotle pepper chopped
1 tbsp. of adobo sauce
1/4 tsp coriander powder
1/4 tsp cumin powder
1/4 tsp ancho chile powder
Salt & Cracked Black Pepper
Mix the lime juice and some lime zest, the green onions, garlic, cilantro, olive oil, cocoa powder, chipotle pepper, adobo, coriander, cumin, chile powder, and salt and pepper together in a large mixing bowl and whisk ingredients together. Place the meat in a resealable food-storage bag. Add the marinade and toss to thoroughly coat the meat. Marinate in the refrigerator for 12 to 24 hours, turning every so often to coat the meat.