Ancho And Cocoa Carne Asada

• 1 tablespoon ancho chile powder
• 2 teaspoons unsweetened cocoa powder
• 1/2 teaspoon cinnamon
• 1 (1-to 1 1/4-pounds) piece of flank steak
• 1 tablespoon vegetable oil
• 8 (7-to 8-inch) flour tortillas
• 3 cups packaged coleslaw mix (7 ounces)
• Accompaniments: sliced pickled jalapenos; sour cream; lime wedges

1. Preheat oven to 350u0b0F.
2. Stir together ancho powder, cocoa, and cinnamon.
3. Pat steak dry and season with 3/4 teaspoon salt, then coat with spice mixture. Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare.
4. While steak cooks, wrap tortillas in foil and warm in oven.
5. Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.
6. Serve steak with warm tortillas and coleslaw mix.

chile powder, cocoa, cinnamon, flank steak, vegetable oil, flour tortillas, packaged coleslaw, sour cream

Taken from www.epicurious.com/recipes/food/views/ancho-and-cocoa-carne-asada-351852 (may not work)