Chipotle Flank Steak Recipe
User Reviews
5
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Prep Time
6 hrs
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Cook Time
8 mins
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Total Time
6 hrs 8 mins
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Servings
4 to 6 as a main course
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Course
Main Course
Chipotle Flank Steak Recipe
Description
The Chipotle Flank Steak Recipe centers on marinating the beef in a mixture of chipotle hot sauce, fresh cilantro, chopped green onion, olive oil, and black pepper. This marinade delivers a smoky heat balanced by fresh herbal notes. After marinating for several hours or overnight, the steak is grilled over medium-high heat to develop a flavorful crust with traditional crosshatch grill marks. Resting the steak after grilling helps retain juices and tenderness. Finally, cutting against the grain into thin strips enhances the steak’s tenderness and makes it easier to bite through.
The marinade’s oil base and acidity from the hot sauce tenderize the flank steak, which is a lean cut with strong beef flavor. The charred exterior adds a slightly crispy texture, while the inside remains juicy. Lime wedges served alongside provide a bright, citrusy contrast that lifts the flavors. This steak is suitable for casual dinners and can be paired with grilled vegetables or rice.
To maximize marinade penetration, it’s best to refrigerate the steak for at least six hours or overnight. Allow the meat to come to room temperature before grilling to ensure even cooking. Resting the steak for 10–15 minutes after grilling is important to redistribute juices. Slicing thinly against the grain is essential for tenderness. This recipe highlights simple yet effective marinating and grilling techniques for a flavorful flank steak.
Ingredients
- 2 lb flank steak
- 4 Tbsp chipotle hot sauce plus more to serve, Tabasco brand
- 1/3 cilantro about 1/2 cup loosely packed, bunch
- 1/3 cup green onion chopped
- 1/3 cup olive oil
- 1/2 tsp black pepper
- 1 lime cut into wedges to serve
Instructions
- In the bowl of a blender or food processor, pulse together marinade ingredients: 1/2 cup cilantro, 1/4 cup chopped green onion, 1/3 cup olive oil, 4 Tbsp Tabasco Chipotle Sauce, 1/2 tsp black pepper. Blend until smooth.
- Place steak in a non-reactive dish (glass or plastic) and cover all sides with marinade. Cover with plastic wrap and refrigerate 6 hours or preferably overnight. Remove from refrigerator 30 minutes prior to grilling.
- Grill over Medium-high heat (450˚F) for 4 min per side for medium rare, or cook to desired doneness. To create the fancy grilling marks, rotate 45˚ after 2 minutes. Remove to a plate and let rest 10 to 15 minutes prior to cutting. Cut steak (against the grain) into thin strips and serve.
User Reviews
Overall Rating
5
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