Ancho and Cocoa Carne Asada
INGREDIENTS
* 1 tablespoon ancho chile powder
* 2 teaspoons unsweetened cocoa powder
* 1/2 teaspoon ground cinnamon
* 1 (1 to 1-1/4 pound) piece of flank steak
* 1 tablespoon vegetable oil
* 8 flour tortillas (7-8 inch)
* 3 cups packaged coleslaw mix, or mix of shredded salad greens
DIRECTIONS
1. Stir together ancho powder, cocoa and cinnamon
2. Pat steak dry and season with 3/4 teaspoon salt, then coat with spice mixture. Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare.
3. Heat tortillas.
4. Let steak rest for at least five minutes on a cutting board, then thinly slice across the grain at an angle.
5. Serve.
* 1 tablespoon ancho chile powder
* 2 teaspoons unsweetened cocoa powder
* 1/2 teaspoon ground cinnamon
* 1 (1 to 1-1/4 pound) piece of flank steak
* 1 tablespoon vegetable oil
* 8 flour tortillas (7-8 inch)
* 3 cups packaged coleslaw mix, or mix of shredded salad greens
DIRECTIONS
1. Stir together ancho powder, cocoa and cinnamon
2. Pat steak dry and season with 3/4 teaspoon salt, then coat with spice mixture. Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare.
3. Heat tortillas.
4. Let steak rest for at least five minutes on a cutting board, then thinly slice across the grain at an angle.
5. Serve.