Grilled Flank Steak with Chipotle-Honey Sauce

Flank steak is a less expensive cut of beef, and as we all need red meat to meet our nutrient needs..it’s a great choice for those who are looking to shop frugally.  Marinating it is crucial for tenderness.

4 Chiles chipotles en adobo from 7-Oz can
2 Garlic cloves, medium
2 T. Cilantro leaves
1/4 cup Honey
2 Tablespoon butter
2 Tablespoon Balsamic vinegar
2 Tablespoon Brown mustard
1/2 cup Lime juice from 3 medium limes
1 teaspoon Cumin, ground    1/2 teaspoon Black pepper, ground
1 teaspoon Salt
1 Chile chipotle en adobo(7-Oz can) OR 1 Dried chipotle chile pepper, soaked; seeded and minced
2 Garlic cloves, minced
1 Tablespoon Cilantro, minced
2/3 cup Lime juice from 4 medium limes
2 1/2 lb. Flank steak
1/2 teaspoon Salt
1/2 teaspoon Black pepper, ground

For the sauce, mince chipotle, garlic and cilantro in a food processor. Add honey, butter, vinegar, mustard, lime juice, cumin, including 1 tsp salt and 1/2 tsp pepper; pulse to combine. Set aside.

For the steak, mix chipotle, garlic, cilantro, and lime juice in a large nonreactive baking pan to make a marinade. Place flank steak in the marinade; turn to coat. Cover with plastic wrap and refrigerate overnight.

Heat the grill. Sprinkle flank steak with 1/2 tsp. salt and 1/2 tsp pepper. Grill, turning once, until browned; about 8 minutes for medium rare. Transfer steak to a carving board and let stand for 5 minutes.

You can also pan sear it in a hot iron frying pan, sear about 3 to 4 minutes on each side, leave rare in the middle.

Holding the knife on a slight angle, slice the flank steak across the grain into 1/4-inch-thick slices. Transfer a portion of the steak slices to each warm dinner plate. Drizzle a portion of the Chipotle-Honey Sauce over the grilled flank steak slices and serve immediately. Serve the slices of flank steak wrapped in flour tortillas with slices of avocado and red onion.
Makes 6 servings.



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