Perfectly tender flank steak seared to perfection after a long marinade in a bright, just-the-right-amount-of-spicy sauce of guajillo chilis, garlic, lime juice, and cilantro. Yum!
Remove the stems and seeds from the guajillo peppers. It’s ok if you miss a few seeds, but try to remove as many as possible. You may need to slice the peppers in half to do so.
Add guajillo chilies to a small saucepan and cover with water. Bring to a simmer, then simmer for 20 minutes. Reserve 1 cup of the liquid.
Add the chiles, the reserved 1 cup of liquid, garlic, cilantro, lime juice and salt to a blender and blend until smooth.
Place the steak in a plastic bag and pour the marinade over the top. Coat the steak well. Seal and refrigerate for 6 hours, or preferably overnight for maximum flavor.
Heat oil in a large skillet over high heat.
Place the steak in the skillet and sear for 2-3 minutes, until browned. Flip and sear the other side for 2-3 minutes. Continue cooking until the internal temperature reaches 130 °F (54 °C) - 140 °F (60 °C) (medium rare).
Remove from heat, transfer to a plate and cover with aluminum foil. Let the steak rest for 10 minutes.
After resting, slice the steak against the grain.
Serve burrito bowl style with rice, guacamole, veggies, salsa, cheese, etc.
Notes
Weather-permitting, you may cook this on an outdoor grill as well to get extra flavor and even quicker cook time.