Sliced beef stead with grilled vegetable and bowl of sauce on a wood serving platter.

Six-Chili Beef Flank Steak with Southwest Tomato Cream and Roasted Vegetables

Name: Six-Chili Beef Flank Steak with Southwest Tomato Cream and Roasted Vegetables
Prep time: 12 h
Cook time: 55 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: 1-1/2 lb Beef Flank Steak; Six-Chile Spice Mix:; 2 tbsp Six-chili Pepper Mix; 1 tbsp Smoked Paprika; 1-1/2 tsp Granulated Garlic; 1-1/2 tsp Onion Powder; 1 tsp Hickory-smoked Salt; 1/4 cup Red Wine Vinegar; Roasted Vegetables:; 1 lb New Potatoes, halved; 8 oz Cremini Mushrooms, halved; 2 tbsp Extra Virgin Olive Oil, divided; 1 lb Fresh Asparagus, trimmed, cut into 1-inch pieces; 1 Green Bell Pepper, diced; 1 Yellow Bell Peppers, diced; Southwest Tomato Cream:; 1/4 cup Yellow Onion, diced; 1/2 cup Beer; 1/4 cup Mild Tomatillo Salsa; 2 tsp Tomato Paste; 1-1/2 tbsp Six-Chile Spice Mix; 1/4 cup Reduced-fat Dairy Sour Cream; Garnish:; Reduced-fat Dairy Sour Cream; Fresh Lemon Juice (optional); Additional Items:; Small Bowls; Resealable Plastic Storage Bag; Medium Bowl; 2 Shallow-rimmed Baking Sheet

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 6 - 12 hours
Cook Time: 50 - 60 minutes

Ingredients:

Beef Flank Steak

Six-Chile Spice Mix:

Six-chili Pepper Mix
Smoked Paprika
Granulated Garlic
Onion Powder
Hickory-smoked Salt
Red Wine Vinegar

Roasted Vegetables:

New Potatoes, halved
Cremini Mushrooms, halved
Extra Virgin Olive Oil, divided
Fresh Asparagus, trimmed, cut into 1-inch pieces
Green Bell Pepper, diced
Yellow Bell Peppers, diced

Southwest Tomato Cream:

Yellow Onion, diced
Beer
Mild Tomatillo Salsa
Tomato Paste
Six-Chile Spice Mix
Reduced-fat Dairy Sour Cream

Garnish:

• Reduced-fat Dairy Sour Cream
• Fresh Lemon Juice (optional)

Additional Items:

• Small Bowls
• Resealable Plastic Storage Bag
• Medium Bowl
• 2 Shallow-rimmed Baking Sheet
• Large Nonstick Skillet
• Instant-read Thermometer

Directions:

Mix ingredients for Six-Chili Spice Mix in small bowl.
Add beef Flank Steak, 2 tbsp Six Chile Spice Mix and red wine vinegar to food-safe plastic bag; turn to coat.
Close bag securely and marinate 6 hours to overnight. Set aside remaining Spice Mix.
Cook's Tip: You may add more Six-Chile Spice Mix to marinade for a spicier flavor, reserving at least 1-1/2 tbsp for Southwest Tomato Cream.
Preheat grill to high (450°F)
Place potatoes, mushrooms and 1 tbsp oil in medium bowl; toss to combine.
Place potato mixture on shallow-rimmed baking sheet.
In same bowl, add asparagus and peppers and remaining 1 tbsp oil; toss to combine.
Place asparagus mixture on separate shallow-rimmed baking sheet.
Season both baking sheets with salt and pepper, as desired.
Grill for 30 to 35 minutes.
Meanwhile, prepare Southwest Tomato Cream.
On the grill's side burner, heat medium nonstick skillet over medium heat until hot.
Add onion; cook 5 minutes, stirring occasionally. Add beer, salsa, tomato paste and 1-1/2 tbsp Six-Chili Spice Mix.
Bring to a boil and simmer 15 minutes. Remove from heat.
Gently whisk in sour cream. Keep warm.
Cook's Tip: You may add more Six-Chili Spice Mix to Southwest Tomato Cream for spicier flavor.
Remove steak from marinade; discard marinade.
Preheat grill to medium.
Grill, covered, 16 to 20 minutes for medium rare (145°F), turning occasionally.
Carve steak into thin slices.
Serve with Roasted Vegetables and Tomato Cream.