Monday, April 20, 2009

Grilled Flank Steak Marinated in Garlic and Chipotle

  • 6 Tablespoons Vegetable Oil
  • 6 Cloves Garlic, pressed thru garlic press about 2 Tablespoons
  • 2 Medium Scallions, minced, about 3 Tablespoons
  • 1 Medium Chipotle Chile Canned in Adobo, mined, about 1 Tablespoon
  • 1 Medium Jalapeno Chile Pepper, minced, about 1 Tablespoon
  • 2 Pounds Flank Steak, patted dry with paper towels
  • 2 Teaspoons Kosher Salt
  • 1/4 Teaspoon Ground Black Pepper
  1. Combine ingredients for the marinade paste in a blender or small food processor and puree until smooth, scraping down sides as needed, set side.
  2. Place steak on rimmed baking sheet or in large baking dish. Prick about 20 holes into each side with fork. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
  3. Heat your grill until you can hold your hand 5 inches above grate for only 2 seconds.
  4. Using paper towels, wipe paste off steak; season both sides with pepper.
  5. Grill steak until well browned, 4-6 minutes. Using tongs, flip steak; grill until second side is well browned, 3-4 minutes. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board, cover and let it rest for 10 minutes, (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board, cover and let rest for 10 minutes.
  6. After resting period, slice steak about 1/4-inch thick against the grain and on a bias.
  7. Serve immediately.

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