Spicy Adobo Glazed Flank Steak Recipes

ADOBO FLANK STEAK

Steps:

• Blend together the garlic, brown sugar, thyme, vinegar, chipotle, and Olive Oil in a blender or food processor.
• Toast the Peppercorns, Cumin Seeds, and Cloves in a dry skillet over medium heat. Toast the spices just until the aromas begin to develop. Do not walk away from the pan or you will risk burning them.
• Place toasted spices and salt in a spice grinder (coffee grinder) and pulse until fine.
• Add spices to the wet mixture in a Large re-sealable plastic bag. Squeeze around to ensure they are mixed together well. Add whole flank steak and again squeeze around to ensure the meat is covered with the marinade. Place the bag inside of a bowl (just in case there is leakage) and marinate for at least 24 hours.
• When ready to cook, remove steak from the bag and discard the marinade.
• Place steak on the grill and cook for about 6 minutes per side or until the desired doneness is reached. Allow the meat to rest for at least 10 minutes before cutting. Slice diagonally against the grain into thin slices.
• Serve with my Roasted Tomato and Corn Relish recipe.

FLANK STEAK IN ADOBO RECIPE - (5/5)

Steps:

• Salsa verde is a green salsa made from tomatillos and green chiles. Our favorite store-bought brand is Frontera Tomatillo Salsa. You can substitute skirt steak for flank steak here, if desired. If queso fresco is unavailable, you can substitute farmer's cheese or a mild feta. This dish is also great served over rice. 1. FOR THE ADOBO: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Arrange anchos and pasillas on rimmed baking sheet and bake until fragrant, about 5 minutes. Immediately transfer chiles to bowl and cover with hot tap water. Let stand until chiles are softened and pliable, about 5 minutes. Drain. 2. Process salsa verde, broth, orange juice, sugar, lime juice, oregano, salt, pepper, and drained chiles in blender until smooth, 1 to 2 minutes. Set aside. 3. FOR THE FLANK STEAK: Reduce oven temperature to 300 degrees. Pat beef dry with paper towels and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add half of beef and cook, stirring occasionally, until well browned on all sides, 6 to 9 minutes. (Adjust heat, if necessary, to keep bottom of pot from scorching.) Using slotted spoon, transfer beef to large bowl. Repeat with remaining 1 tablespoon oil and remaining beef. 4. Add onion and 1/2 teaspoon salt to now-empty pot. Reduce heat to medium and cook, stirring occasionally, until golden brown, 3 to 5 minutes, scraping up any browned bits. Add garlic and cumin and cook until fragrant, about 30 seconds. Stir in adobo, beef, and any accumulated juices until well incorporated and bring mixture to simmer. 5. Cover pot and transfer to oven. Cook until beef is tender and sauce has thickened, about 1 1/2 hours. Season with salt and pepper to taste. Serve with flour tortillas, sprinkled with queso fresco and cilantro.