Grilled Marinated Flank Steak With Lime-chipotle Sauce

Submitted by GregV

"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!!"

 

• Ready In: 24hrs 20mins
• Ingredients: 21
• Serves: 6

ingredients

• Meat

• 1360.77 g flank steaks
• 29.58 ml minced chipotle chiles in adobo
• 14.79 ml minced garlic
• 44.37 ml chopped fresh cilantro
• 59.14 ml olive oil
• 177.44 ml hearty red wine (such as burgundy)
• 118.29 ml soy sauce

• Sauce

• 118.29 ml honey
• 29.58 ml minced chipotle chiles in adobo
• 44.37 ml balsamic vinegar
• 29.58 ml brown mustard
• 118.29 ml fresh lime juice (about 4 limes)
• 22.18 ml minced garlic
• 4.92 ml ground cumin
• 2.46 ml ground allspice
• 59.14 ml chopped fresh cilantro
• 4.92 ml kosher salt (to taste)
• pepper
• grilled sweet red onion (to garnish)
• red bell pepper (to garnish)
• yellow bell pepper (to garnish)

directions

1. To make meat: Carefully trim steak of any fat.
2. 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.
3. 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.
4. 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.
5. 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.

Reviews

[Blue Plate Special]

I prepared this with thinly sliced steak (arrachura style) and served with rice, black beans, grilled Mexican squash and the aforementioned peppers and onions. Loved the sauce!!