Ancho and Cocoa Carne Asada

From the kitchen of Carly

Flank steak gets a sophisticated edge from ancho, cocoa, and cinnamon, then seared until medium-rare and served in warm flour tortillas with crisp slaw. The cocoa deepens the heat without overpowering; jalapeños and lime push it further.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 tablespoon ancho chile powder
  • 12 teaspoons unsweetened cocoa powder
  • 11/2 teaspoon cinnamon
  • 11 (1-to 1 1/4-pounds) piece of flank steak
  • 11 tablespoon vegetable oil
  • 18 (7-to 8-inch) flour tortillas
  • 13 cups packaged coleslaw mix (7 ounces)
  • 1Accompaniments: sliced pickled jalapeños; sour cream; lime wedges

Instructions

  1. Preheat oven to 350°F.

  2. Stir together ancho powder, cocoa, and cinnamon.

  3. 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.

  4. While steak cooks, wrap tortillas in foil and warm in oven.

  5. Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.

  6. Serve steak with warm tortillas and coleslaw mix.