Are you ready to elevate your dinner game with a dish that bursts with flavor and showcases the vibrant essence of Mexican cuisine? Look no further than this irresistible Garlic Guajillo Steak, a tantalizing copycat recipe that will transport your taste buds straight to your favorite taqueria! With just a handful of simple ingredients and a quick prep time, you can create a mouthwatering meal that’s perfect for any occasion. Whether you're hosting a weekend barbecue or simply craving a satisfying weeknight dinner, this steak recipe promises to impress. Get ready to unlock the secrets of perfectly marinated flank steak, infused with the smoky heat of guajillo peppers and the aromatic allure of garlic—your taste buds will thank you!
Ingredients
- 1 lb flank steak
- 4 guajillo peppers, dried
- 4 cloves garlic
- 1/4 cup olive oil
- 1 tablespoon lime juice
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Begin by preparing the guajillo peppers. Remove the stems and seeds from the dried peppers. Rinse them under cool water to remove any dust or impurities.
- In a dry skillet over medium heat, toast the guajillo peppers for about 1-2 minutes until they become fragrant. Be careful not to burn them. Once toasted, transfer the peppers to a bowl and cover them with hot water. Let them soak for about 15 minutes until they soften.
- While the peppers are soaking, prepare the garlic. Peel the cloves and roughly chop them. Set aside.
- Once the guajillo peppers are soft, drain them and place them in a blender. Add the chopped garlic, olive oil, lime juice, cumin, and a pinch of salt and pepper. Blend until smooth, adding a little water if necessary to achieve a pourable consistency.
- Pat the flank steak dry with paper towels and season both sides generously with salt and pepper.
- Place the seasoned flank steak in a large resealable plastic bag or a shallow dish. Pour the guajillo sauce over the steak, ensuring it is well-coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 15 minutes, or up to 2 hours for more flavor.
- Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and let any excess sauce drip off.
- Grill the flank steak for about 5 minutes on each side for medium-rare, or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature; it should read 130°F (54°C) for medium-rare.
- Once cooked, remove the steak from the grill and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat.
- After resting, slice the flank steak against the grain into thin strips. Serve immediately, garnished with additional lime wedges if desired.
Tips
- Marinate for Maximum Flavor: For the best results, allow the steak to marinate for at least 1 hour, or even up to 2 hours. This will help the flavors penetrate the meat, making it even more delicious.
- Don’t Skip the Toasting: Toasting the guajillo peppers enhances their flavor, bringing out their natural sweetness and smokiness. Just be careful not to over-toast them, as this can lead to a bitter taste.
- Use a Meat Thermometer: To achieve the perfect doneness, use a meat thermometer. Aim for 130°F (54°C) for medium-rare, and let the steak rest for 5 minutes after grilling to ensure the juices redistribute.
- Slice Against the Grain: When it's time to serve, slice the steak against the grain. This technique will result in more tender bites and make your steak even more enjoyable.
- Garnish for Extra Zing: Serve your Garlic Guajillo Steak with fresh lime wedges and perhaps a sprinkle of cilantro for a burst of freshness that complements the rich flavors beautifully.
Nutrition Facts
Calories: kcal
Carbohydrates: 4g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 55mg
