Chipotle Flank Steak Recipes
CHIPOTLE LIME FLANK STEAK
A bit spicy but not HOT. Very simple to make and a big hit. Great for when you have a bunch of friends coming for dinner.
Provided by Matthew Molus
Categories Steak
Time 5h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Marinade flank steak for 4 hours or overnight.
- Remove from marinade and pat dry.
- Grill on BBQ until just medium rare.
- Grill time will depend on the size of flank steak (s) (DO NOT OVERCOOK THE FLANK STEAK).
- Cover loosely with aluminum foil for 7-10 minutes.
- Slice the meat against the grain in about 1/4 inch thick slices or as thin as you can reasonably get.
- (It is VERY important to slice the meat against the grain or it will be tough.) At last minute pour some of the dipping sauce over the cut up flank steak and serve.
- Put the left over dipping sauce on the table for everyone to enjoy.
- Goes great with grilled corn on the cob and white sticky rice.
- try pouring a little of the dipping sauce on the rice.
GRILLED CHIPOTLE FLANK STEAK WITH BLUE SMOKE SLAW
Tom Jackson was one of the few non-restaurant chefs invited to the event, but his success on YouTube more than qualified him for the gig. The in-house chef at All Things Barbecue, a store in Kansas, shares his love of 'cue with more than 100,000 subscribers through weekly videos. His idea to serve coffee-and-spice-rubbed flank steak with smoked cabbage was inspired by a slaw recipe from his friend Eric Gephart. "Flank steak is so flavorful and tender if done right," Tom says. "And having the smoked slaw meant we didn't need to smoke the meat, too."
Provided by Food Network
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Make the South Beach Sauce: Whisk the barbecue sauce, mayonnaise and garlic in a medium bowl. Taste and season with salt and pepper. Refrigerate until ready to use.
- Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn off to a low heat (250 degrees F).
- Meanwhile, prepare the Blue Smoke Slaw: Using a small sharp knife, carefully remove the core of the cabbage, creating a cavity for stuffing. (Make the cavity deeper than it is wide to keep the leaves attached.) Combine the vegetable oil, garlic and barbecue rub in a small bowl; mix well. Stuff some of the mixture into the cavity in the cabbage; let soak in for a minute, then add a little bit more.
- Scatter a handful of the drained wood chips over the hot coals. Transfer the cabbage to the cooler side of the grill, over the drip pan, cored-side up. Cover the grill and cook until the cabbage is slightly softened and taking on color from the smoke, 2 to 3 hours, adding more wood chips halfway through and more charcoal as needed.
- Cut the cabbage in half and let cool for a few minutes, then thinly slice. Transfer the sliced cabbage and garlic mixture from the cavity to a large bowl.
- Combine the mayonnaise, red onion, scallions, vinegar, mustard and granulated sugar in a small bowl and whisk to combine. Pour the dressing over the cabbage mixture and toss to coat. Refrigerate until ready to serve.
- Make the steak: Spread out the coals and bring the grill temperature up to high (500 degrees F), adding more charcoal as needed. Mix the turbinado sugar, ground coffee, chile powder and 2 teaspoons salt in a small bowl. Blot the steak dry with paper towels, then season with the coffee rub. Grill the steak over direct heat until a thermometer inserted into the center registers 125 degrees F, 6 to 8 minutes per side for medium rare. Let rest 10 minutes, then thinly slice against the grain. Serve with the slaw and the South Beach Sauce.
GRILLED CHILI FLANK STEAK WITH CHIPOTLE-TOMATILLO SALSA
A Rick Bayless-inspired dish with tomatillo salsa never disappoints.
Provided by Sarah
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 4h55m
Yield 6
Number Of Ingredients 14
Steps:
- Mix together garlic, brown sugar, chili powder, pepper, salt, and cumin until blended. Spread a heavy coating of the spice blend over both sides of flank steak and place in a large glass baking dish. Cover the dish with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
- Preheat one side of an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the refrigerator and brush lightly with 1 tablespoon oil.
- Place steak on the hot side of the grill, cover, and cook for 5 minutes. Flip steak, cover, and cook another 5 minutes. Move steak to to cooler side of the grill, cover, and cook until desired doneness, about 2 to 5 minutes longer. Remove from the grill and let rest for 15 minutes.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Spread tomatillos and garlic cloves on a baking sheet and drizzle lightly with 1 tablespoon oil.
- Roast in the preheated oven until vegetables are soft, 10 to 15 minutes. Remove vegetables from the oven and cool slightly, about 5 minutes.
- Scoop tomatillos and garlic into the bowl of a food processor or blender. Add chipotle peppers and remaining 1 tablespoon olive oil; pulse until blended but still slightly chunky. Pour into a serving dish and let cool.
- Slice flank steak thinly against the grain and serve with salsa.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 7.1 g, Cholesterol 33.7 mg, Fat 13.6 g, Fiber 1.5 g, Protein 19.1 g, SaturatedFat 3.6 g, Sodium 733.3 mg, Sugar 3.8 g
FLANK STEAK WITH LIME-CHIPOTLE SAUCE
Make and share this Flank Steak With Lime-Chipotle Sauce recipe from Food.com.
Provided by Dancer
Categories Steak
Time 1h15m
Yield 2
Number Of Ingredients 10
Steps:
- Mix honey with chilies, mustard, lime juice, garlic, cumin, allspice, and cilantro.
- Season to taste with salt and pepper.
- Marinate steak at least 1 hour.
- Drain off marinade into small sauce pan and simmer.
- Grill or BBQ steak, basting with marinade.
- Slice steak against the grain and pour remaining marinade over meat.
Nutrition Facts : Calories 487.8, Fat 10.7, SaturatedFat 4, Cholesterol 77.1, Sodium 326, Carbohydrate 78.6, Fiber 1.6, Sugar 70.9, Protein 26.1
CHIPOTLE'S STEAK RECIPE BY TASTY
Here's what you need: top sirloin steak, kosher salt, freshly ground black pepper, chipotle pepper in adobo sauce, vegetable oil
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 5
Steps:
- On a cutting board, season the steak with salt and pepper on both sides.
- Place the steak in a zip-top bag and add the chipotle peppers, then toss to coat.
- Refrigerate for at least 2 hours, up to overnight.
- Heat the oil in a large skillet over medium-high heat.
- Add the steak to the pan and cook for 5 minutes per side.
- Remove the steak from the pan and rest on a cutting board for 10 minutes. Cut into bite-size pieces.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 22 grams, Sugar 0 grams
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