No matter where I go, especially in the summer, friends are always asking me to make chili lime flank steak. It’s such an easy, versatile recipe, and if you’re not a fan of red meat, swap out the steak for turkey or chicken.
Most recipes that call for marinating meat use an acid such as lime juice or vinegar. But I try not to use acids, especially when marinating over night. Acidic ingredients break down meat fibers. That does tenderize the meat but it can also make it mushy. So instead of using lime juice in this recipe, I opt for pungent lime zest instead.
Look for chipotle chilies – also known as smoked jalapenos – in the Mexican section of your grocery store. Chances are you won’t use a whole can so simply freeze the leftover portions in ice cube trays for a later use.
In terms of serving ideas, I love this steak wrapped in corn tortillas with shaved green cabbages, cotija cheese, radishes and a squeeze of lime. It’s also great with mixed green, roasted corn, cherry tomatoes and fresh avocado.
Grilled Chili Lime Flank Steak
From the kitchen of Chef Tse
1 1 1/2 pound flank steak
1 tablespoon olive oil
Zest from 3 limes
2 chipolte chilies, finely chopped
1 tablespoon adobo sauce (from the chipolte chilies)
1 clove garlic, crushed
1/4 cup cilantro, chopped
1 teaspoon vegetable oil
Lime wedges for serving
Trim flank steak of extra fat. Place in a large re-sealable bag with olive oil, chilies, adobo sauce, lime zest, garlic, cilantro and salt, if desired. Seal bag and rub steak to coat. Refrigerate at least two hours or overnight.
Heat a sauté pan on medium heat. Add vegetable oil and heat until shimmering. Add steak and sear on both sides until brown. Place on a baking sheet and bake in a 350 degree oven until internal temperature reaches 140 degrees. Let steak rest 5 minutes. Thinly slice steak across the grain and divide steak among plates. Serve with lime wedges.
Approximate nutritional information per serving:
Calories: 375; fat: 22g; carbohydrate: 1g; fiber: 0g; protein: 36g
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