Chipotle Flank Steak

Spicy and creamy and wonderfully juicy.  I love flank steak and I love Southwestern flavors – so I decided to combine them and here it is….

ChipotleFlankSteak

 

What you need:

  • 1 pound flank steak
  • ½ can chipotles in adobo sauce
  • ¼ cup red wine vinegar
  • 1 Tablespoon brown sugar
  • 2 cloves garlic, crushed
  • 1 teaspoon garlic salt
  • 1 teaspoon lemon pepper
  • ½ teaspoon liquid smoke
  • ¼ cup peanut oil
  • ¼ cup plus 2 Tablespoons warm water
  • 1 Tablespoon corn starch
  • ½ cup half and half

How to Do it:

Put everything except the steak, 2 Tablespoons of water, cornstarch and cream into a bowl and whisk together.

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Place the flank steak in a marinade container, then pour the marinade over the top.  Turn the steak once.

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Cover and refrigerate 8 hours or overnight, turning once half way through the marinate time.

Remove steak from bag, reserving the marinade and place on a hot grill.  Grill until it reaches the desired doneness.  Remove from heat and let set about 10 minutes.

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While the meat sets, place the marinade in a small sauce pan and bring to a rolling boil (this will kill any bacteria that may have been produce while the raw meat was in it).

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Mix the cornstarch with the water and dissolve completely.  Bring the marinade down to medium-low and slowly add the cream, then the cornstarch mixture, stirring constantly until it thickens into a sauce.  If it gets too thick, add a little more cream to thin it out.

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Slice the meat in thin slices across the grain and serve with the sauce.

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My husband likes his blue-rare, so he gets the middle and I get the ends!

Serves 4-6

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