Santa Fe Flank Steak
3 Guajillo Chiles
2 Cloves Garlic; Finely Chopped
1 tbs Brown Sugar; Firmly Packed
1 ts Thyme Leaves; Dried
1/4 ts Salt
1/4 ts Pepper; Freshly Ground
2 lb Beef Flank Steak
Place chilies and enough water to cover the chilies in a 2-quart saucepan.
Heat to boiling.
Boil, uncovered, for 5 minutes and then drain.
Remove stems and finely chop the chilies.
Mix chilies and remaining ingredients except the steak.
Rub mixture on both sides of the steak.
Cover and refrigerate for an hour.
Set oven control to broil.
Place beef on rack in the broiler pan.
Broil with tops about 3 inches from the heat until brown, about 5 minutes.
Turn beef and broil until medium-rare about 4 to 6 minutes longer.
Cut beef, diagonally across the grain, into very thin slices.