Ancho Chile Flank Steak Salad


1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tablespoon chili powder
1 tablespoon ground cumin
1 ancho chile, rehydrated according to package directions, then seeded and chopped
Salt and pepper to taste
2 pounds flank or skirt steak

6 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
1 small shallot, finely chopped
Salt and pepper to taste
1 (10-ounce) package salad mix
1 cup grated carrots
12 cherry tomatoes, halved
1/2 cucumber, halved, seeded and thinly sliced


Add A Few Slices Of Avocado To The Salad For Extra Texture Or Serve Alongside Grilled Mangoes Or Pineapple, If You Like. Hints Of Ancho Chile From The Steak's Marinade Will Impart A Mild Heat To The Sweet Balsamic Vinaigrette On The Greens. Have A Little

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