Beef Flank Steak is marinated in a peppery six-chile blend of spices, grilled and served with roasted vegetables and a tomato-cream sauce. This recipe is great for entertaining.
Mix ingredients for Six-Chile Spice Mix in small bowl. Add beef Flank Steak, 2 tablespoons Six Chile Spice Mix and red wine vinegar to food-safe plastic bag; turn to coat. Close bag securely and marinate 6 hours to overnight. Set aside remaining Spice Mix.
Preheat oven to 450°F. Place potatoes, mushrooms and 1 tablespoon oil in medium bowl; toss to combine. Place potato mixture on shallow-rimmed baking sheet. In same bowl, add asparagus and peppers and remaining 1 tablespoon oil; toss to combine. Place asparagus mixture on separate shallow-rimmed baking sheet. Season both baking sheets with salt and pepper, as desired. Roast in 450°F oven 30 to 35 minutes.
Meanwhile, prepare Southwest Tomato Cream. Heat medium nonstick skillet over medium heat until hot. Add onion; cook 5 minutes, stirring occasionally. Add beer, salsa, tomato paste and 1-1/2 tablespoons Six-Chile Spice Mix. Bring to a boil and simmer 15 minutes. Remove from heat. Gently whisk in sour cream. Keep warm.
Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 16 to 20 minutes for medium rare (145°F), turning occasionally. Carve steak into thin slices; serve with Roasted Vegetables and Tomato Cream.