Herdez Chipotle Flank Steak Recipes

CHIPOTLE'S STEAK RECIPE BY TASTY

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!

HERBES DE PROVENCE GRILLED FLANK STEAK

Steps:

• Prepare a grill for medium-high heat; brush the grates lightly with oil.
• Mix the oil, herbes de Provence, 1 teaspoon salt and a few grinds of pepper in a small bowl. Rub the mixture all over the steak.
• Grill the steak, turning once, until slightly charred and crisp and an instant-read thermometer registers 130 degrees F for medium-rare, about 7 minutes per side. Transfer to a cutting board to rest for 10 minutes. Thinly slice against the grain and serve with green beans and potatoes.
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HERDEZ® CHIPOTLE FLANK STEAK

Steps:

• Place the Mexican Cooking Sauce, lime juice, vegetable oil, onion, garlic cloves, jalapeno pepper, cilantro, cumin, oregano, and salt in the container of a blender or food processor. Blend or pulse until mixture is smooth, and ingredients are finely incorporated into the sauce. Reserve 1/2 cup of the mixture for basting.
• Trim steak of any visible fat. Place steak in a non-metallic baking dish or sealable plastic bag. Add marinade; turn meat to coat. Cover and refrigerate at least 4 hours or overnight, turning meat one or more times while marinating.
• Preheat grill to medium-high heat. Drain meat and discard marinade. Grill skirt steak about 7 minutes over direct heat with cover closed. Turn meat then baste meat with reserved sauce; grill with cover closed 3 minutes more or until cooked as desired. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare doneness.
• Brush any remaining sauce on steak and serve with warm corn tortillas and salsa.

CHIPOTLE FLANK STEAK

Steps:

• Combine first 4 ingredients in a bowl. Brush both sides of steak with olive oil then sprinkle with rub.
• Heat grill. Grill steak, covered over medium heat or coals 6-8 minutes for medium-rare, turning once. Let stand 5 minutes before slicing. Slice across the grain into 1/2" slices.

HERDEZ® CHIPOTLE FLANK STEAK

Steps:

• Place the Mexican Cooking Sauce, lime juice, vegetable oil, onion, garlic cloves, jalapeno pepper, cilantro, cumin, oregano, and salt in the container of a blender or food processor. Blend or pulse until mixture is smooth, and ingredients are finely incorporated into the sauce. Reserve 1/2 cup of the mixture for basting.
• Trim steak of any visible fat. Place steak in a non-metallic baking dish or sealable plastic bag. Add marinade; turn meat to coat. Cover and refrigerate at least 4 hours or overnight, turning meat one or more times while marinating.
• Preheat grill to medium-high heat. Drain meat and discard marinade. Grill skirt steak about 7 minutes over direct heat with cover closed. Turn meat then baste meat with reserved sauce; grill with cover closed 3 minutes more or until cooked as desired. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare doneness.
• Brush any remaining sauce on steak and serve with warm corn tortillas and salsa.

MARINATED FLANK STEAK WITH CHIPOTLE MARINADE

Steps:

• Score the flank steak on both sides to tenderize the meat.
• For the marinade, combine the oil, lime juice, garlic and cumin.
• Add the marinade to the meat. Marinate steak in this mixture for up to 2 days.
• For the glaze, mix the honey, mustard, hoisin, lime juice, chipotles and garlic in bowl. Set aside. (can make ahead of time).
• Grill steak, basting with glaze until done. Let steak sit for 5 minutes.
• Slice steak against the grain.