Chris Schlesinger is the owner of the acclaimed East Coast Grill in Cambridge, Massachusetts, and the author of several cookbooks, most notably on the fine art of grilling and on salsas. His Inner Beauty line of hot sauces and spice rubs is popular with heat aficionados. In this mouthwatering recipe, Chris uses the less tender flank steak because he finds it so flavorful, and he tenderizes it by using a marinade. WINE RECOMMENDATION:<br>Try a Spanish red wine such as Rioja or a Gamay Beaujolais from California.
- For the Steak and Marinade:
- 2 1/2 pounds flank steak, choice grade
- 1 canned chipotle chile, chopped
- 2 garlic cloves, chopped
- 1 tablespoon chopped cilantro
- 1/4 cup vegetable oil
- 10 tablespoons freshly squeezed lime juice (about 5 limes)
- For the Sauce:
- 3 canned chipotle chiles, pureed
- 1/4 cup honey
- 2 tablespoons peanut oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown mustard
- 1/2 cup freshly squeezed lime juice (about 4 limes)
- 2 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 4 slices crusty French bread, cut at an angle
TO MARINATE STEAK:
Place the steak in a large dish or baking pan. Mix together the chipotle, garlic, cilantro, vegetable oil and lime juice in a bowl and pour over the steak. Cover, and marinate in the refrigerator for 4 to 6 hours, turning occasionally.
Prepare the grill.
FOR THE SAUCE:
Combine the chipotles, honey, peanut oil, vinegar, mustard, lime juice, garlic and cumin in a blender or food processor and puree until smooth. Stir in the cilantro and season with salt and pepper to taste.
FOR THE STEAK:
Remove the steak and season with salt and pepper. Grill over high heat for about 5 minutes on each side for medium-rare, 7 minutes on each side for medium, or to the desired doneness. Remove the steak from the grill and let it rest for about 4 minutes. With a sharp knife, thinly slice the steak across the grain and at a sharp angle.
Serve the steak on top of a slice of the French bread and accompany each serving with several tablespoons of the sauce.
The acid from the lime juice and vinegar in the sauce complements the charred flavor of the meat very well; however, take care not to marinate the steak for longer than 4 to 6 hours as the acid will "cook" the steak, causing it to turn gray in color.
Recipe reprinted by permission of Harper Collins. All rights reserved.
nutrition information per serving
817 calories; 44g total fat; 146mg cholesterol; 1874mg sodium; 43g carbohydrates; 2g fiber; 63g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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