Grilled Chipotle Flank Steak With Blue Smoke Slaw Recipes

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GRILLED MARINATED FLANK STEAK WITH LIME-CHIPOTLE SAUCE



Grilled Marinated Flank Steak With Lime-chipotle Sauce image

This is wonderful for Summer BBQ (even though I fire up the grill even during the middle of the winter). The flavors are wonderful. It may be a little spicy for some, but for the daring it's great. I found this recipe in the Oregonian newspaper, from Portland Oregon. I have many requests for this for dinner and for the recipe. Enjoy!!

Provided by GregV

Categories     Meat

Time P1DT20m

Yield 6 serving(s)

Number Of Ingredients 21

3 lbs flank steaks
2 tablespoons minced chipotle chiles in adobo
1 tablespoon minced garlic
3 tablespoons chopped fresh cilantro
1/4 cup olive oil
3/4 cup hearty red wine (such as burgundy)
1/2 cup soy sauce
1/2 cup honey
2 tablespoons minced chipotle chiles in adobo
3 tablespoons balsamic vinegar
2 tablespoons brown mustard
1/2 cup fresh lime juice (about 4 limes)
1 1/2 tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 cup chopped fresh cilantro
1 teaspoon kosher salt (to taste)
pepper
grilled sweet red onion (to garnish)
red bell pepper (to garnish)
yellow bell pepper (to garnish)

Steps:

  • To make meat: Carefully trim steak of any fat.
  • Mix together chipotle, garlic, cilantro, oil, wine and soy sauce; pour over steak. Cover and refrigerate 4 to 6 hours or overnight, turning occasionally. I always marinate overnight for the best flavor. To make sauce: In food processor, briefly blend honey, chipotle, vinegar, mustard, lime juice, garlic, cumin, allspice, cilantro and salt. Set aside. Correct seasoning with salt and pepper.
  • Prepare grill and hot coals according to manufacturer's instructions. Remove steak from marinade and discard marinade. Pat steak dry and grill over hot coals to desired doneness, approximately 4 to 5 minutes per side for medium-rare. Let steak rest 3 minutes before slicing.
  • To serve, slice meat thinly across grain on angle and arrange on warm plates with grilled sweet onions and peppers. Drizzle sauce over or serve on side.
  • NOTES : This is a great outdoor dish because it doesn't involve any stove-top or oven cooking. Any leftover meat and sauce can be turned into a filling for tacos or burritos.

Nutrition Facts : Calories 598.3, Fat 27.9, SaturatedFat 9.1, Cholesterol 154.2, Sodium 1857.3, Carbohydrate 29.9, Fiber 0.5, Sugar 25.4, Protein 51.2

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