Title: Santa fe flank steak
 Categories: Meats, Mexican, Main dish
      Yield: 8 Servings
 
      3    Guajillo Chiles
      2    Cloves Garlic;Finely Chopped
      1 tb Brown Sugar; Firmly Packed
      1 ts Thyme Leaves; Dried
    1/4 ts Salt
    1/4 ts Pepper; Freshly Ground
      2 lb Beef Flank Steak
 
  Place chiles and enough water to cover the chiles in a 2-quart
  saucepan. Heat to boiling.  Boil, uncovered, for 5 minutes and then
  drain. Remove stems and finely chop the chiles.  Mix chiles and
  remaining ingredients except the steak.  Rub mixture on both sides of
  the steak. Cover and refrigerate for an hour.  Set oven control to
  broil. Place beef on rack in the broiler pan.  Broil with tops about
  3 inches from the heat until brown, about 5 minutes.  Turn beef and
  broil until medium-rare about 4 to 6 minutes longer.  Cut beef,
  diagonally across the grain, into very thin slices.