Marinated Flank Steak With Honey Chipotle Glaze Recipes

Steps:

• Mix honey with chilies, mustard, lime juice, garlic, cumin, allspice, and cilantro.
• Season to taste with salt and pepper.
• Marinate steak at least 1 hour.
• Drain off marinade into small sauce pan and simmer.
• Grill or BBQ steak, basting with marinade.
• Slice steak against the grain and pour remaining marinade over meat.

Steps:

• 1. Combine soy sauce, olive oil, honey, garlic, rosemary, pepper, and salt in a resealable plastic bag. Add the steak, and turn to coat with the marinade; press out excess air, and seal the bag. Marinate in the fridge for 30 minutes, or overnight for better flavor.
• 2. Preheat an outdoor grill for medium-high heat. Discard marinade.
• 3. Lightly oil the grill grates. Grill the flank steak for 7 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 10 minutes before slicing very thinly against the grain.
• 4. Drain the chipotle peppers reserving 1 teaspoon of the adobo sauce. Finely chop the chipotle peppers. Stir together the mayonnaise, chipotle peppers, and reserved adobo sauce in a medium bowl. Serve the sauce with the steak.

Steps:

• TO MARINATE STEAK: Place the steak in a large dish or baking pan.
• Mix together the chipotle, garlic, cilantro, vegetable oil, and lime juice in a bowl and pour over the steak.
• Cover, and marinate in the refrigerator for 4 to 6 hours (do not marinate longer), turning occasionally.
• Prepare the grill.
• FOR SAUCE: Combine the chipotles, honey, peanut oil, vinegar, mustard, lime juice, garlic, and cumin in a blender or food processor and puree until smooth.
• Stir in the cilantro and season with salt and pepper to taste.
• TO PREPARE STEAK: Remove the steak and season with salt and pepper.
• Grill over high heat for about 5 minutes on each side for medium-rare, 7 minutes on each side for medium, or to the desired doneness.
• Remove the steak from the grill and let it rest for about 4 minutes.
• With a sharp knife, thinly slice the steak across the grain and at a sharp angle.
• TO SERVE: Serve the steak on top of a slice of the French bread and accompany each serving with several tablespoons of the sauce.

Steps:

• Score the flank steak on both sides to tenderize the meat.
• For the marinade, combine the oil, lime juice, garlic and cumin.
• Add the marinade to the meat. Marinate steak in this mixture for up to 2 days.
• For the glaze, mix the honey, mustard, hoisin, lime juice, chipotles and garlic in bowl. Set aside. (can make ahead of time).
• Grill steak, basting with glaze until done. Let steak sit for 5 minutes.
• Slice steak against the grain.

Steps:

• To make meat: Carefully trim steak of any fat.
• Mix together chipotle, garlic, cilantro, oil, wine and soy sauce; pour over steak. Cover and refrigerate 4 to 6 hours or overnight, turning occasionally. I always marinate overnight for the best flavor. To make sauce: In food processor, briefly blend honey, chipotle, vinegar, mustard, lime juice, garlic, cumin, allspice, cilantro and salt. Set aside. Correct seasoning with salt and pepper.
• Prepare grill and hot coals according to manufacturer's instructions. Remove steak from marinade and discard marinade. Pat steak dry and grill over hot coals to desired doneness, approximately 4 to 5 minutes per side for medium-rare. Let steak rest 3 minutes before slicing.
• To serve, slice meat thinly across grain on angle and arrange on warm plates with grilled sweet onions and peppers. Drizzle sauce over or serve on side.
• NOTES : This is a great outdoor dish because it doesn't involve any stove-top or oven cooking. Any leftover meat and sauce can be turned into a filling for tacos or burritos.