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chipotle-marinated flank steak recipe

Written on Wednesday, August 31, 2016 | 9:05:00 PM

makes: 4 servings (4 ounces steak, 1 tomato, and ¼ cup grilled onions each)

prep: 20 minutes     marinate: 2 hours      grill: 17 minutes      stand: 5 minutes

Ingredients : 
- ¼ cup red wine vinegar
- 1 tablespoon olive oil
- 2 canned chipotle peppers in adobo sauce, chopped (see tip)
- 2 teaspoons pure maple syrup
- 1 teaspoon dried oregano, crushed
- 1 clove garlic, minced
- ¼ teaspoon black pepper
- 1 pound beef flank steak, trimmed
- 1 medium sweet onion, cut into ¼-inch slices
- 4 medium roma tomatoes, halved lengthwise
- Nonstick cooking spray

Preparation Method :
1) For marinade, in a small bowl stir together the vinegar, olive oil, chipotle pepper, maple syrup, oregano, garlic, and black pepper; set aside. Score both sides of steak in a diamond pattern with shallow diagonal cuts at 1-inch intervals. Place steak in a large resealable plastic bag set in a shallow dish. Pour marinade over steak in bag; seal bag. Turn to coat steak. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.

2) Drain steak, discarding marinade. Lightly coat onion slices and tomato halves with cooking spray. For a gas or charcoal grill, place steak on the grill rack directly over medium heat. Grill, covered, for 17 to 21 minutes for medium (160°F), turning once halfway through grilling. Grill onion slices and tomato halves for 4 to 6 minutes or until charred and tender, turning once halfway through grilling. Let steak stand for 5 minutes. Thinly slice steak diagonally across the grain into bite-size pieces. Cut onion slices in half.

3) Serve steak with onions and tomato halves. If desired, sprinkle with snipped fresh cilantro and serve with lime wedges.


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