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Ancho Chile Flank Steak Salad

Nutrition per serving    (USDA % daily values)
CAL
992
FAT
189%
CHOL
87%
SOD
32%

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Ingredients for 6 servings

12 cherry tomatoes, halved

1 tablespoon chili powder

salad

2 pounds flank or skirt steak

1 small shallot, finely chopped

1 cup grated carrots

1/4 cup red wine vinegar

3 tablespoons balsamic vinegar

1 tablespoon ground cumin

6 tablespoons extra virgin olive oil

1 ancho chile, rehydrated according to package directions, then seeded and chopped

1/2 cucumber, halved, seeded and thinly sliced

1/2 cup extra virgin olive oil

steak

Salt and pepper to taste

1 (10-ounce) package salad mix

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