Ingredients Jump to Instructions ↓

  1. 1 1/4 cups red wine vinegar

  2. 3/4 cup olive oil

  3. 1/2 cup chili powder

  4. 1/3 cup garlic powder

  5. 1/3 cup sweet paprika

  6. 1/4 cup brown sugar

  7. 2 tbsp. salt

  8. 1 medium red onion, peeled and chopped

  9. 3 bay leaves, crumbled

  10. 1 tsp. dried thyme

  11. 1 tsp. dried rosemary

  12. 906 g flank steak

Instructions Jump to Ingredients ↑

  1. Whisk together vinegar, olive oil, chili powder, garlic powder, paprika, brown sugar and salt in a medium bowl until a thick paste forms. Stir in onion, bay leaves, thyme and rosemary. Place flank steak in a baking dish. Spread the chili mixture over the steak, turning to coat. Cover and refrigerate steak 24 to 48 hours.

  2. Prepare grill. Brush most of the marinade mixture off the steak. Transfer steak to an oiled grill rack. Grill steak about 4 minutes per side for medium rare, turning occasionally. Transfer steak to a cutting board and let stand 5 minutes before slicing and serving.


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