Ingredients
* 1 flank steak (2 to 2 1/2 pounds)
* 1 tsp kosher salt
* 6 tbsp vegetable oil
* 2 scallions, minced
* 6 cloves of garlic, minced
* 1 tbsp minced canned chipotle chile in adobo sauce
* 1 jalapeno chile, stemmed, seeded and minced
Directions
1. Process the vegetable oil, scallions, chipotle, garlic and jalapeno in a blender or food processor until smooth. This should be about 30 seconds. Scrape down the sides of the blenders as needed.
2. Pat the flank steak dry with paper towels and prick each side about 20 times with a fork. Rub both sides of the steak with the kosher salt and then rub it with the paste.
3. Seal the steak in with the marinade (I use plastic wrap) and put it in the fridge for a minimum of one hour and up to 24 hours to marinate.
4. After marinading, wipe the past off the steak and season with pepper.
5. Cook the steak on a grill until it matches the desired level of doneness. We typically cook it about 6 minutes per side, but will go higher for a thicker steak.
6. Transfer the steak to a carving board and cover it loosely with tented aluminum foil and let it rest for 10 minutes.
7. Thinly slice the steak against the grain prior to serving.
Notes
This is UNBELIEVABLY DELICIOUS!!!!!! I am not a red meat fan, and I absolutely loved this. It got rave reviews and unanimous keeper votes from all of us. Do make sure you slice the meat very thin - but that is my advice for all flank steak recipes. The thinner the better, in my book.
The canned chipotle in adobo sauce typically comes with whole chipotle chiles in the can. A good estimate is using one chile. Mince the chile and add a little sauce to it when you put it into the blender.
* 1 tbsp minced canned chipotle chile in adobo sauce
* 1 jalapeno chile, stemmed, seeded and minced
Directions
1. Process the vegetable oil, scallions, chipotle, garlic and jalapeno in a blender or food processor until smooth. This should be about 30 seconds. Scrape down the sides of the blenders as needed.
2. Pat the flank steak dry with paper towels and prick each side about 20 times with a fork. Rub both sides of the steak with the kosher salt and then rub it with the paste.
3. Seal the steak in with the marinade (I use plastic wrap) and put it in the fridge for a minimum of one hour and up to 24 hours to marinate.
4. After marinading, wipe the past off the steak and season with pepper.
5. Cook the steak on a grill until it matches the desired level of doneness. We typically cook it about 6 minutes per side, but will go higher for a thicker steak.
6. Transfer the steak to a carving board and cover it loosely with tented aluminum foil and let it rest for 10 minutes.
7. Thinly slice the steak against the grain prior to serving.
Notes
This is UNBELIEVABLY DELICIOUS!!!!!! I am not a red meat fan, and I absolutely loved this. It got rave reviews and unanimous keeper votes from all of us. Do make sure you slice the meat very thin - but that is my advice for all flank steak recipes. The thinner the better, in my book.
The canned chipotle in adobo sauce typically comes with whole chipotle chiles in the can. A good estimate is using one chile. Mince the chile and add a little sauce to it when you put it into the blender.
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