Ancho Chile Crusted Flank Steak
4 tablespoons (1/2 stick) unsalted butter
3 large shallots, minced (about 3/4 cup)
2 teaspoons chopped fresh thyme leaves
2 tablespoons ancho chile powder (Off the Grill Note)
1 1/2 cups fresh bread crumbs
Salt and freshly ground black pepper
1 tablespoon olive oil
2 Flank Steaks (each about 1 1/4 to 2 1/4pounds)
4 teaspoons Dijon mustard
For the crust:
In a large cast iron skillet over medium-high (250 degrees)heat, add the butter. When the butter is melted, add the shallots and thyme and saute until soft, about 2 minutes. Add the chile powder and stir. Add the bread crumbs and saute until golden brown, about 5 minutes. Season, to taste, with salt and freshly ground black pepper. Remove the crumbs to a small bowl and let cool.
For the Flank Steaks:
Preheat the grill to 400 degrees F.
In the same large skillet over high heat (400 degrees), heat the oil. Grill in in the cast iron pan seperately, add the Flank Steaks to skillet. Sear until brown, 3 to 5 minutes. Transfer to a clean cutting board, seared side up. Spread 2 teaspoons of the mustard over each Flank Steak. Press the crumb topping into mustard on the Flank Steaks, dividing equally. Transfer to a rimmed baking sheet. Roast on the grill until desired doneness, 25 minutes for medium well. Let the Flank Steak rest 5 to 7 minutes before slicing.
*Off The Grill Note: The ancho chile is a dried poblano chile. It is also sold as “pasilla” in the US. It is a deep red color, and the flavor ranges from mild to pungent. The rich, slightly fruit flavored ancho is the sweetest of the dried chiles. Anchos are often sold whole and can be stemmed, seeded then ground at home in a coffee or spice grinder. They can also be found at most supermarkets, latin specialty markets or online.
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