Chile-Marinated Flank Steak

Preparation With a mortar and pestle, or the back of a chef's knife, pound or mash the garlic to a paste. Pour the olive oil into a blender, add the cilantro, and blend on high speed to purée. Add the garlic, ancho paste, cocoa powder, and lime juice and blend to combine. The marinade will be thick. Season to taste with salt and pepper. Trim any fat from the flank steak and pat dry with paper towels. Place in a baking dish and season lightly on both sides with salt and pepper. Cover one side of the meat with half of the marinade. Flip over and cover the other side with the remaining marinade. Cover with plastic wrap and refrigerate for 24 hours. Thirty minutes before grilling, remove the steak from the refrigerator. Wipe off the excess marinade. Prepare a fire in a charcoal grill or preheat a gas grill to medium-high. Sear the meat on both sides, turning once, over medium-high heat. Then move the meat to indirect heat to avoid burning the marinade, and grill, turning once until rare to medium-rare. Transfer to a platter and let rest for 15 minutes. Thinly slice the meat against the grain. Serve with lime wedges. Cook's notes:•Ancho chile paste is available in Mexican markets and specialty food stores, or you can make your own. Pour hot water over dried ancho chiles to cover, and let soak for 20 minutes, or until the chiles are softened. Drain and purée in a food processor to make a paste. Eight ounces of dried anchos will make about 2 cups of paste. •Flank steak can also be cooked in the broiler, 3 to 4 inches from heat, 5 to 6 minutes per side for medium-rare. Reprinted with permssion from The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate Hyperion

Preparation With a mortar and pestle, or the back of a chef's knife, pound or mash the garlic to a paste. Pour the olive oil into a blender, add the cilantro, and blend on high speed to purée. Add the garlic, ancho paste, cocoa powder, and lime juice and blend to combine. The marinade will be thick. Season to taste with salt and pepper. Trim any fat from the flank steak and pat dry with paper towels. Place in a baking dish and season lightly on both sides with salt and pepper. Cover one side of the meat with half of the marinade. Flip over and cover the other side with the remaining marinade. Cover with plastic wrap and refrigerate for 24 hours. Thirty minutes before grilling, remove the steak from the refrigerator. Wipe off the excess marinade. Prepare a fire in a charcoal grill or preheat a gas grill to medium-high. Sear the meat on both sides, turning once, over medium-high heat. Then move the meat to indirect heat to avoid burning the marinade, and grill, turning once until rare to medium-rare. Transfer to a platter and let rest for 15 minutes. Thinly slice the meat against the grain. Serve with lime wedges. Cook's notes:•Ancho chile paste is available in Mexican markets and specialty food stores, or you can make your own. Pour hot water over dried ancho chiles to cover, and let soak for 20 minutes, or until the chiles are softened. Drain and purée in a food processor to make a paste. Eight ounces of dried anchos will make about 2 cups of paste. •Flank steak can also be cooked in the broiler, 3 to 4 inches from heat, 5 to 6 minutes per side for medium-rare. Reprinted with permssion from The Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate Hyperion