Ancho Steak
Elevate your steak game with this bold and flavor-packed Ancho Steak recipe! Perfect for grill season, this dish features tender ribeye steaks marinated with a smoky and aromatic blend of ancho chili powder, garlic, lime juice, and ground cumin. The marinade infuses every bite with a vibrant mix of zesty, smoky, and savory flavors, while a final sprinkle of fresh cilantro adds a bright, herbaceous touch. Grilled to perfection in under 10 minutes, this recipe ensures juicy, mouthwatering steaks every time. Serve with lime wedges for an extra citrusy twist. Ideal for weeknight dinners or outdoor BBQs, these ancho-marinated steaks are a surefire way to impress your guests.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pieces Ribeye steaks
- 2 tablespoons Ancho chili powder
- 4 tablespoons Olive oil
- 2 cloves Garlic cloves
- 2 tablespoons Lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro leaves
- 4 pieces Lime wedges
Instructions
In a small mixing bowl, combine the ancho chili powder, olive oil, minced garlic cloves, lime juice, ground cumin, salt, and black pepper. Stir the marinade until well mixed.
Place the ribeye steaks on a large platter and pour the ancho marinade over the top. Rub the marinade thoroughly into the steaks, ensuring an even coating on each side.
Cover the platter with plastic wrap and refrigerate for at least 1 hour to allow the flavors to penetrate the meat. If time permits, marinate for up to 4 hours.
Preheat your grill to medium-high heat.
Remove the steaks from the refrigerator and let them sit at room temperature for 15 minutes to take off the chill.
Place the steaks on the preheated grill and cook for about 4-6 minutes on each side, or until they reach your desired level of doneness. Use a meat thermometer to check for accuracy: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
Once cooked, remove the steaks from the grill, tent them with aluminum foil, and allow them to rest for 5 minutes. This will help the juices redistribute.
Chop the fresh cilantro leaves finely and sprinkle them over the rested steaks for added freshness and flavor.
Serve the ancho steak with lime wedges on the side for an optional citrus squeeze.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 570 mg | 25% | |
| Total Carbohydrate | 5.6 g | 2% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 0.9 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
