- 1 jar American Spoon Dried Chile Salsa
- ¼ cup vegetable oil
- 1 flank steak, about 1½ pounds
- salt to taste
- 1. Combine ½ cup of the Dried Chile Salsa with the vegetable oil. Season the flank steak liberally with salt and place in a non-reactive baking dish. Pour the salsa and oil mixture over the steak, making sure the meat is coated. Cover and refrigerate for 2-8 hours.
- 2. Prepare your grill. When the coals are hot and ready, remove the steak from the marinade and place on the grill. Cook on each side for 2-3 minutes for medium-rare, brushing the steak with any excess marinade. Once the steak is cooked to your desired doneness, remove from the grill and let rest for a few minutes before slicing thinly against the grain. Serve over rice with cilantro, onion, chilies, and the remaining Dried Chile Salsa.