Go Back
–+ servings
Garlic guajillo steak in burrito bowls.
Print Recipe
5 from 1 vote

Garlic Guajillo Steak

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!
Prep Time30 minutes
Cook Time15 minutes
Chill Time6 hours
Total Time6 hours 45 minutes
Servings: 4 servings
Author: Julie Chiou

Equipment

Ingredients 

  • 1 pound (454 g) flank steak about 1” thick
  • 4 dried guajillo chiles stem and seeds removed
  • 6 large cloves garlic
  • 2 tablespoons fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon kosher salt
  • 1-2 tablespoons avocado or vegetable oil

Instructions

  • 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.
    4 dried guajillo chiles
  • 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.
    6 large cloves garlic, 2 tablespoons fresh cilantro, 2 tablespoons freshly squeezed lime juice, 1 teaspoon kosher salt
  • 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.
    1 pound flank steak
  • Heat oil in a large skillet over high heat.
    1-2 tablespoons avocado or vegetable oil
  • 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.

Nutrition

Serving: 4 ounces | Calories: 206 kcal | Carbohydrates: 5 g | Protein: 25 g | Fat: 9 g | Saturated Fat: 3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 68 mg | Sodium: 646 mg | Potassium: 480 mg | Fiber: 1 g | Sugar: 2 g

Return to Website

Scan this QR code with your phone's camera to get back to the recipe on the website.

QR Code