One 1 pound flank steak 1-1/2 Tablespoon chile powder 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 cup canola oil 1 recipe of Pico de Gallo
In a small bowl, combine chile powder, cumin, salt, pepper and canola oil. Place flank steak in a large zip-lock bag and pour chile powder mixture in bag. Turn steak inside bag to coat thoroughly with chile mixture. Let marinate in refrigerate, turning occasionally, for 6 hours or overnight.