Prep 15 mins
Cook 20 mins
From The Washington Post - more for the summer grill. They wrote, "If you like things spicy, this steak's for you. The adobo sauce brings a lot of heat in this quick recipe. Because the glaze adds so much flavor, there's no need to marinate the steak in anything other than a little lime juice and some salt and pepper. Canned chipotle in adobo can be found in the Mexican section of most supermarkets. Serve this steak with a salad of diced avocados, tomato and onion."
- 1 1⁄2 lbs flank steaks
- 1 lime, juiced
- salt, to taste
- black pepper, freshly ground, to taste
- 1 -2 teaspoon vegetable oil
- 2 tablespoons adobo sauce (canned chipotle in adobo)
- 2 tablespoons ketchup
- 2 tablespoons apple cider vinegar
- 1 teaspoon sugar
- Sprinkle the lime juice and oil over the flank steak and salt and pepper to taste. Set aside while the grill heats or wrap in foil and refrigerate for up to 2 hours before cooking.
- Preheat the grill.
- Mix together the adobo sauce, ketchup, vinegar and sugar to combine thoroughly. Set aside.
- Place the steak on the grill and cover. Let the steak cook until browned on the first side, 6 to 7 minutes, flip and baste the cooked side with the adobo mixture. Let the second side brown, baste the top side again with the adobo mixture, flip and baste the second side. Cover and let the steak cook to desired doneness; the time will vary with the thickness of the steak, but a good estimate is 14 minutes total for medium-rare.
- When cooked to desired doneness, remove from the grill and let the steak for rest for 5 to 10 minutes. Slice thinly and serve.