Grilled Marinated Flank Steak with Lime Chipotle Sauce

Print
Posted by in Recipes on Sep 23, 2012 . .

This is a great outdoor summer dish since it doesn't involve any stovetop or oven cooking. Chipotle in adobo can now be found in small cans in most Latin sections of the supermarket. Any leftover meat and sauce can be used the next day for great burritos. To accompany this, grill up whatever fresh vegetables you find in the market such as scallions, thin skinned potatoes, sweet peppers and the like.

3 lbs. flank steak, trimmed of excess fat

Marinade
2 tablespoons minced chipotle in adobo
1 tablespoon minced garlic
3 tablespoons chopped fresh cilantro
1/3 cup Olive Cart California Arbequina Olive Oil
3/4 cup hearty red wine
1/2 cup soy sauce

Lime-Chipotle Sauce
1/2 cup honey
1 - 2 tablespoons minced chipotle in adobo
3 tablespoons Olive Cart chile pepper balsamic vinegar
2 tablespoons brown mustard
1/2 cup Olive Cart Llighthouse Lime Oil
1-1/2 tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/4 cup chopped cilantro
Salt and freshly ground pepper

Garnish
Grilled sweet red onions, grilled red and yellow peppers and cilantro sprigs

Carefully trim the steak of any fat. Mix marinade ingredients together and pour over steak. Marinate for at least 4 hours or overnight covered in refrigerator, turning occasionally.

In a blender, puree the sauce ingredients together until smooth and set aside. Correct seasoning with salt and pepper. Remove excess marinade from steak and grill over hot coals to desired doneness, approximately 4 to 5 minutes per side for medium rare. Let steak rest for 3 minutes before slicing across the grain.

To serve: Slice meat thinly across the grain on an angle and arrange on warm plates topped with the grilled summer vegetables of your choice. Drizzle sauce over or serve on the side.

Shopping Cart
Your shopping cart is empty!