Grilled Marinated Flank Steak With Lime Chipotle Sauce Recipes

CHIPOTLE LIME GRILLED FLANK STEAK

Steps:

• Combine the oil and rest of the ingredients in a food processor or blender.
• Pulse until the peppers and cilantro are smooth.
• Place marinade in a large ziploc bag.
• Add large flank steak and mix the marinade around to completely coat the steak.
• Marinade for at least 8 hours, but up to 24.
• Grill large steak for 5-10 minutes per side (5 minutes for rare meat, 10 for well done).
• While steak is grilling, add marinade to a small saucepan.
• Bring to a boil and let simmer for 8-10 minutes.
• Cut the steak across the grain into thin diagonal slices.
• Serve steak with the marinade sauce.

CHIPOTLE LIME GRILLED FLANK STEAK

Steps:

• Add first 8 ingredients to a blender and blend until smooth.
• Pour into a large ziptop bag. Add flank steak, coating it well. Seal and refrigerate for at least 8 hours and up to 24 hours.
• Let flank steak sit at room temperature for 30 minutes before grilling.
• Pour marinade into a small saucepan. Boil for 5 minutes, stirring occasionally so it doesn't burn on the bottom.
• Season flank steak with salt and pepper. Grill for about 8 minutes per side, or until desired degree of doneness. Drizzle marinade over steak and let it rest for 10 minutes. Slice thinly against the grain.

GRILLED LIME-MARINATED FLANK STEAK WITH CHIPOTLE-HONEY SAUCE

Steps:

• 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 (do not marinate longer), turning occasionally.
• Prepare the grill.
• FOR 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.
• TO PREPARE 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.
• TO SERVE: Serve the steak on top of a slice of the French bread and accompany each serving with several tablespoons of the sauce.

GRILLED MARINATED FLANK STEAK WITH LIME-CHIPOTLE SAUCE

Steps:

• To make meat: Carefully trim steak of any fat.
• Mix together chipotle, garlic, cilantro, oil, wine and soy sauce; pour over steak. Cover and refrigerate 4 to 6 hours or overnight, turning occasionally. I always marinate overnight for the best flavor. To make sauce: In food processor, briefly blend honey, chipotle, vinegar, mustard, lime juice, garlic, cumin, allspice, cilantro and salt. Set aside. Correct seasoning with salt and pepper.
• Prepare grill and hot coals according to manufacturer's instructions. Remove steak from marinade and discard marinade. Pat steak dry and grill over hot coals to desired doneness, approximately 4 to 5 minutes per side for medium-rare. Let steak rest 3 minutes before slicing.
• To serve, slice meat thinly across grain on angle and arrange on warm plates with grilled sweet onions and peppers. Drizzle sauce over or serve on side.
• NOTES : This is a great outdoor dish because it doesn't involve any stove-top or oven cooking. Any leftover meat and sauce can be turned into a filling for tacos or burritos.

GRILLED LIME-MARINATED FLANK STEAK WITH CHIPOTLE-HONEY SAUCE

Steps:

• Makes 8 generous portions.
• 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 4-6 hours, turning occasionally. Prepare the grill.
• For Sauce: Combine the chipotles, honey, peanut oil, vinegar, mustard, lime juice, garlic, and cumni in a blender or food processor and puree until smooth. Stir in the cilantro (optional) and season with salt and pepper to taste.
• To Prepare Steak: Remove the stark and season with salt and pepper. Grill over high heat for about 5 minutes on each side for medium rare, 7 minutes per 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.
• To Serve: Serve the steak on top of a slice of the French bread and accompany each serving with several tablespoons of the sauce.

GRILLED TEQUILA GARLIC LIME FLANK STEAK

Steps:

• Combine the garlic, lime juice, tequila, soy sauce, cilantro, peppers, cumin and black pepper in a resealable plastic gallon bag. Add the steak and let marinate in the refrigerator for 2 hours. Remove from the refrigerator, and let marinate at room temperature another 30 to 45 minutes.
• Prepare a grill to medium-high heat. Remove the steak from the marinade, reserving the marinade. Put the marinade in small saucepot and bring to a boil. Then strain and reserve.
• Put the tortillas on the corner of the grill and flip the package a few times to heat through while the steak is cooking
• Place the steak on the grill. Cook for 4 minutes, turn 180 degrees, and cook for 3 minutes more (to create cross grill marks). Flip over and finish cooking for 3 to 5 minutes, depending on desired doneness. Remove from the grill to a cutting board and let rest, lightly covered, for 5 minutes.
• Slice against the grain, and serve immediately with the reserved marinade, garnishes, tortillas and hot sauce.

MARINATED FLANK STEAK

Steps:

• In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
• Preheat grill for medium-high heat.
• Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

3-INGREDIENT CHIPOTLE-LIME GRILLED STEAK

Steps:

• Blend chile, adobo sauce, 1 tsp. lime zest, lime juice, oil, 1 1/2 tsp. salt, and 1 tsp. pepper in a blender until smooth. Place steak in a large resealable plastic bag, pour marinade over, and toss to coat. Marinate, tossing occasionally, at least 30 minutes at room temperature, or chill overnight.
• If chilled, let steak sit at room temperature 30 minutes. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade; discard marinade. Grill steak until an instant-read thermometer inserted into the center of steak registers 120-125°F for medium-rare, 2-3 minutes per side for skirt; 3-4 minutes per side for flank. Let rest 10 minutes before thinly slicing against the grain (to make slicing easier for skirt steak, cut into 5-6" segments, then slice against the grain).
• Transfer to a platter and top with remaining 1/2 tsp. lime zest; season with salt and pepper. Serve with lime wedges alongside.

GRILLED MARINATED FLANK STEAK

Steps:

• Marinade: Into a zip-top bag, add ketchup, soy sauce, brown sugar, onion powder, ground ginger, and Worcestershire sauce. Trim away the root end of garlic cloves, smash with the flat side of a knife, and discard the peel. Smash again, then roughly chop and add to the bag. Close the bag and mix the marinade. Makes about 1¼ cups. (Marinade will keep for up to 1 week in the refrigerator and up to 1 month in the freezer.)
• Steak: Place steak into the bag with the marinade. Press out as much air as possible, seal the bag, and distribute the marinade around the meat. Let marinate for at least 1 hour at room temperature or, optimally, up to 8 hours to overnight in the refrigerator. (Note: If grilling after 1 hour of marinating, reserve the marinade to baste the steak during grilling.)
• If the steak has been marinating in the refrigerator, bring it to room temperature before grilling, about 1 hour.Preheat grill pan (or outdoor grill) to medium-high heat. When grill pan is smoking hot, remove steak from marinade and lay it flat on the grill. Let cook for 4-5 minutes, largely undisturbed, pressing down on the meat to enhance grill marks if you wish. After 4-5 minutes, the steak should be lightly charred and no longer adhere to the grill. Lift and rotate steak about 60 degrees to create cross-hatched grill marks; let cook another 2-3 minutes. Finally, flip and repeat process on the other side, 7-8 minutes. (Total grilling time will be 15-16 minutes.)
• After 15-16 minutes, steak should be medium-rare. Meat should feel firm to the touch at the thickest part (alternatively, a meat thermometer should register 125 F at the thickest part of the steak). Transfer steak to a wire rack fitted over a rimmed baking sheet. Let rest to allow the juices to redistribute in the steak, 15 minutes.
• After the steak has rested, transfer to a cutting board. Find the grain of the meat, then thinly slice against the grain on a bias. Garnish with cherry tomatoes and greens, and serve immediately.

GRILLED FLANK STEAK WITH LEMON BASIL MARINADE

Steps:

• In a large bowl, combine the first six ingredients. Add steak and turn to coat. Cover and refrigerate for 4-24 hours. , Drain and discard marinade. Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Slice steak diagonally.

EASY MARINATED GRILLED FLANK STEAK

Steps:

• In a small bowl, whisk barbecue sauce, wine and lemon juice until blended. Pour 1 cup marinade into a shallow dish. Add beef and turn to coat. Cover; refrigerate 4 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in dish. Grill steak, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 6-8 minutes on each side. Let stand 5 minutes before thinly slicing across the grain. Serve with reserved marinade.

MARINATED GRILLED FLANK STEAK

Steps:

• Emulsify all the marinade ingredients in a blender or a food processor. Put the beef and the marinade in plastic bags, turning occasionally, 8 to 24 hours. Make a fire in a grill. Remove the meat from the marinade and pat it dry.
• Grill the meat 4 minutes on each side for medium-rare consistency. Let the steak sit 5 minutes before slicing into 1/4-inch strips, across the grain.

FLANK STEAK WITH LIME MARINADE

Steps:

• In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
• Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

GRILLED BALSAMIC AND SOY MARINATED FLANK STEAK

Steps:

• Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
• Put the flank steak in a large resealable plastic bag. Pour marinade into the bag and coat steak with the marinade. Squeeze excess air from the bag and seal. Marinate in the refrigerator at least 30 minutes, up to 2 days.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove the flank steak from the marinade and shake to remove excess liquid. Reserve marinade.
• Cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). Remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.