Title: Santa Fe Flank Steak
Categories: Mexican Beef
Yield: 8 Servings
| 3 | | Guajillo Chiles |
| 2 | | Cloves Garlic;Finely Chopped |
| 1 | tb | Brown Sugar; Firmly Packed |
| 1 | ts | Thyme Leaves; Dried |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper; Freshly Ground |
| 2 | lb | Beef Flank Steak |
Place chiles and enough water to cover the chiles in a 2-quart saucepan.
Heat to boiling. Boil, uncovered, for 5 minutes and then drain. Remove
stems and finely chop the chiles. Mix chiles and remaining ingredients
except the steak. Rub mixture on both sides of the steak. Cover and
refrigerate for an hour. Set oven control to broil. Place beef on rack in
the broiler pan. Broil with tops about 3 inches from the heat until brown,
about 5 minutes. Turn beef and broil until medium-rare about 4 to 6
minutes longer. Cut beef, diagonally across the grain, into very thin
slices.