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a closeup of a rice bowl of guajillo steak with accompanying rice, salsa, lime, and beans
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5 from 2 votes

Guajillo Steak

Mouthwatering Garlic Guajillo Steak marinates in the flavors of fresh citrus and guajillo peppers for an easy flank steak you will love!
Prep Time30 minutes
Cook Time15 minutes
Resting and Marinating5 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: garlic guajillo steak, guajillo steak, marinated flank steak
Servings: 4 servings
Calories: 234kcal
Author: Isabel Laessig

Ingredients

  • 1 lb Flank steak about 1" thick
  • 3 Guajillo chiles dried
  • 4 cloves Garlic minced
  • 4 sprigs Cilantro chopped
  • 3 Tablespoons Lime juice freshly squeezed
  • 1 teaspoon Sea salt
  • 2 Tablespoons Avocado oil

See our Beef Temperature Chart for helpful tips on cooking any cut of beef!

Instructions

  • Wearing gloves for protection, remove the stems and seeds from the dried chiles.
    3 Guajillo chiles
    stemmed and de-seeded peppers
  • Add the chiles to a saucepan with enough water to cover them, and simmer for 20 minutes. Reserve 1 cup of the liquid, then add the simmered chiles, reserved liquid, cilantro, garlic, lime juice, and salt to a blender, and blend until totally smooth.
    4 cloves Garlic, 4 sprigs Cilantro, 3 Tablespoons Lime juice, 1 teaspoon Sea salt
    the blended steak marinade in a blender
  • Place the steak in a plastic bag, then pour the blended marinade over it. Seal the bag and squeeze it until the steak is well coated. Place the bag in the fridge for at least 5 hours or overnight.
    1 lb Flank steak
    steak marinating in a plastic bag
  • Remove the steak from the fridge and let come to room temperature, about 20 minutes. In the meantime, heat the oil in a large skillet over high heat, then sear the steak on each side for 3 minutes or until browned.
    2 Tablespoons Avocado oil
    guajillo steak searing on a cast iron pan
  • Continue cooking until the internal temperature meets 130°F, then remove and rest on a cutting board, covered in foil, for 10 minutes.
    sliced cooked guajillo steak
  • Slice the steak against the grain, then add to tacos, rice bowls, and more! Best served with avocado salsa on the side.
    a bowl of guajillo steak with black beans, avocado salsa, and rice

Notes

    • Make sure to let the steak marinate for at least 5 hours. It's tempting to cook it early, but the marinade contains acid that will tenderize the steak if you let it sit, resulting in ultra tender and juicy meat.
    • Pull the meat off the stove when it's 5 degrees below your target temperature- I like my steak medium rare, so I pull it off at 130°F. It will finish cooking as it rests!
    • If you like your steak extra spicy, add a few of the seeds from the peppers. That's where all the spice is!
    • Make sure to serve this incredible steak with Avocado Salsa on the side- it's a match made in heaven!
    • Always make sure you're wearing gloves while handling peppers to avoid being exposed to the oils, which can cause a burning sensation on skin.
    • Simmering the chiles releases steam that can tingle or cause a burning sensation on contact with skin. Keep your face away from the steam to prevent any discomfort!

Nutrition

Serving: 1serving | Calories: 234kcal | Carbohydrates: 4g | Protein: 25g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 68mg | Sodium: 646mg | Potassium: 473mg | Fiber: 1g | Sugar: 1g | Vitamin A: 851IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg