Red Chile Flank Steak

Marinate steak in half the enchilada sauce for 4-48 hours. Transfer unused half of sauce from can to another container.

Bring enchilada sauce and lime juice to a boil. Use to baste steak while on the grill as well as while resting before slicing.

Pat steak dry. Rub with enough oil to coat. Season. Grill over high heat for 3-4 minutes per side to get a nice char, or cook until desired doneness.

Remove steak from grill and transfer to a cutting board to let rest 5 minutes before slicing very thin against the grain.

Variations; Paprika, smoked paprika, applewood seasoning, Mexican oregano, coriander seed, cayenne, cumin, thyme, coconut milk, bitter chocolate, liquid smoke, curry, ginger, lemon zest, marjoram, red onion, soy sauce, tomato, tamarind, turmeric, sherry, red wine vinegar, mango, kiwi, roasted apricot puree, agave, honey, ground jalapeño powder, scallions, chives, beer, tequila, adobo, mole, mojo crillo, strawberries, chipotle, chili powder, crushed pineapple, coconut milk, ginger, guava, orange, papaya, apple cider vinegar, pomegranate, raspberries, rosemary,