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Steve2 in LA

Rec: Marinated Flank Steak with Honey-Chipotle Glaze


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Joined: Feb 7, 2006

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Posted to Thread #827 at 5:13 am on Feb 17, 2006

This is another from my favorite chef, Robert Del Grande.

Marinated Flank Steak with Honey-Chipotle Glaze

[The Meat]
3 Tbsp OLIVE OIL
1 large clove GARLIC, minced
1 Tbsp fresh LIME JUICE
1 tsp GROUND CUMIN
1 lb FLANK STEAK
ANCHO CHILE POWDER

[Glaze]
2 Tbsp HONEY
1 Tbsp DIJON MUSTARD
3 Tbsp FRESH LIME JUICE
1 Tbsp HOISIN SAUCE
2 tsp minced CANNED CHIPOTLE CHILES
1 large GARLIC CLOVE, minced

GLAZE: Mix honey, mustard, hoisin sauce, lime juice, chipotles and garlic in a blender or food processor until well mixed. Place in a jar and cover tightly. (I always make a double batch of this. It can be prepared up to 1 week ahead if kept refrigerated.)

MEAT: Combine first 4 ingredients in glass baking dish. Add meat, turn to coat. Cover; marinate 2 to 4 hours, turning occasionally.

Prepare a HOT barbecue. Sprinkle meat with salt, pepper and ancho chile powder. Set aside at least 1 Tbsp glaze (or a bunch to serve alongside!) Brush remaining glaze over both sides of meat. Grill to desired doneness, about 4 minutes per side for medium-rare beef. Let meat stand 5 minutes. Cut crosswise into thin diagonal slices. Drizzle with remaining glaze, serve with lime wedges.


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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