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

Beef Flank Steak is marinated in a peppery six-chile blend of spices, grilled and served with roasted vegetables and a tomato-cream sauce. This recipe is great for entertaining.

  • 1 hr
    15 min
  • 4
  • 610
  • 51 g

Ingredients & Cooking


Six-Chile Spice Mix:
  • 2 tablespoons six-chile pepper mix
  • 1 tablespoon smoked paprika
  • 1-1/2 teaspoons granulated garlic
  • 1-1/2 teaspoons onion powder
  • 1 teaspoon hickory-smoked salt
  • 1/4 cup red wine vinegar
Roasted Vegetables:
  • 1 pound new potatoes, halved
  • 8 ounces cremini mushrooms, halved
  • 2 tablespoons extra virgin olive oil, divided
  • 1 pound fresh asparagus, trimmed, cut into 1-inch pieces
  • 2 bell peppers, diced, one green, one yellow
Southwest Tomato Cream:
  • 1/4 cup diced yellow onion
  • 1/2 cup beer
  • 1/4 cup mild tomatillo salsa
  • 2 tablespoons tomato paste
  • 1-1/2 tablespoons Six-Chile Spice Mix
  • 1/4 cup reduced-fat dairy sour cream
  • Reduced-fat dairy sour cream, fresh lemon juice (optional)


  1. Mix ingredients for Six-Chile Spice Mix in small bowl. Add beef Flank Steak, 2 tablespoons 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.

  2. Cook's Tip: You may add more Six-Chile Spice Mix to marinade for a spicier flavor, reserving at least 1-1/2 tablespoon for Southwest Tomato Cream.
  3. Preheat oven to 450°F. Place potatoes, mushrooms and 1 tablespoon 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 tablespoon oil; toss to combine. Place asparagus mixture on separate shallow-rimmed baking sheet. Season both baking sheets with salt and pepper, as desired. Roast in 450°F oven 30 to 35 minutes.

  4. Meanwhile, prepare Southwest Tomato Cream. 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 tablespoons Six-Chile Spice Mix. Bring to a boil and simmer 15 minutes. Remove from heat. Gently whisk in sour cream. Keep warm.
  5. Cook's Tip: You may add more Six-Chile Spice Mix to Southwest Tomato Cream for spicier flavor.
  6. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. 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.

Safe Handling Tips

Nutrition Information

Butcher Counter

Flank Steak Flank Primal

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.
Beef Checkoff


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