Garlic Guajillo Steak
This Chipotle garlic guajillo steak copycat is easy to make at home! With tender broiled flank steak marinated in a bright, zesty puree made from smoky chilies, garlic, fresh cilantro, and lime.
Servings: 4
Equipment
Ingredients
- 5 dried Guajillo chiles
- 6 cloves garlic
- ⅓ cup lime juice
- ¼ cup olive oil
- ¼ cup chopped fresh cilantro
- 1 teaspoon salt
- 1 pound flank steak
Instructions
- Hydrate the chilies. Place the chilies in a saucepan and cover with water. Bring the water to a boil and then turn the heat to medium-low. Allow the chilies to simmer for 30 minutes. Drain the chilies, reserving ½ cup cooking liquid.
- Make the marinade. Combine the reserved cooking liquid from the chilies, the chilies (stems removed), garlic, lime juice, olive oil, and cilantro in a blender. Blend until smooth.
- Marinate the steak. Place the steak in a freezer bag. Pour the marinade over it and seal the bag. Massage the marinade into the meat through the bag. Allow the steak to marinate in the fridge for 1 hour and 45 minutes, then remove it from the fridge and let it sit on the counter for 15 minutes.
- Broil. Arrange an oven rack in the middle of the oven and set the oven to broil. Line a baking sheet with aluminum foil and place the steak on the baking sheet. Season it on both sides with salt. Broil for 4 minutes, flip, and broil for an additional 4 minutes or until a meat thermometer inserted into the thickest part of the steak reads 135°F (for medium-rare).
- Rest. Remove the steak from the oven and allow it to rest for 5-10 minutes before slicing and serving.
Nutrition
Serving: 4ounces | Calories: 301kcal | Carbohydrates: 6g | Protein: 25g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 68mg | Sodium: 647mg | Potassium: 516mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1237IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 2mg
