Email to Beth McIntyre      

Recipe Categories: Bethmc52's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS DIABETIC ETHNIC FRUIT HOLIDAYTREATS MEATS MOMSTINBOX PASTA POTATOES POULTRY SALADandDRESSING SAUCES SNACKS SOUPSandSTEWS SUGARFREE VEGETABLES

GRILLED FLANK STEAK




Source of Recipe


newspaper






List of Ingredients



• 3 pounds flank steak
  
• 3 to 4 tablespoons minced canned chipotle chile in adobo, divided (see note)
  
• 2 1/2 tablespoons minced garlic, divided
  
• 3 tablespoons plus 1/4 cup chopped fresh cilantro, divided
  
• 1/3 cup olive oil
  
• 3/4 cup hearty red wine
  
• 1/2 cup soy sauce
  
• 1/2 cup honey
  
• 3 tablespoons balsamic vinegar
  
• 2 tablespoons brown mustard
  
• 1/2 cup fresh lime juice
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon ground allspice
  
• salt
  
• Freshly ground pepper
  






Instructions



1. Carefully trim fat from steak,
   
2. Stir together 2 tablespoons minced chipotle, 1 tablespoon garlic, 3 tablespoons cilantro, olive oil, wine and soy sauce
   
3. pour over steak, cover, marinate in the refrigerator for at least 4 hours or long as overnight, turning occasionally.
   
4. To prepare the sauce, combine honey, 1 to 2 tablespoons garlic, cumin, allspice and remaining 1/4 cup cilantro in a blender. Puree until smooth. Add salt and pepper to taste. Set aside.
   
5. Drain excess marinade from steak, Grill steak over hots coals to desired doneness about 4 to 5 minutes per side for meduim rare, let steak rest for 3 minutes then slice thinly across the grain on an angle, if desired garnish with cilantro or serve on bed of greens. Drizzle steak with wauce or serve on side.
   






Final Comments


Note: Canned whole chipotles in adobo are found in the Mexican section of many supermarkets and in ethnic markets. Mince what you need, and refrigerate any leftovers in a plastic or glass container.