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Ingredients
- based on Pan-Seared Ancho Skirt Steak from The Gourmet Cookbook
- 4 dried New Mexico chiles (I used mild ones.)
- 2/3 c. fresh orange juice
- 3 garlic cloves
- 1 T. extra virgin olive oil
- 2 T. red wine vinegar
- 1/4 t. peppercorns
- 1/4 t. salt
- 1 1/2 lb. flank steak
View Full Recipe at Eliots Eats
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 870g | |
| Calories 1184 | |
| Calories from Fat 483 | 41% |
| Total Fat 53.67g | 67% |
| Saturated Fat 20.94g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 238mg | 79% |
| Sodium 953mg | 40% |
| Potassium 2604mg | 74% |
| Total Carbs 20.15g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 13.97g | 9% |
| Protein 146.1g | 234% |
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