Grilled Chili Flank Steak with Chipotle-Tomatillo Salsa recipe

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Ingredients

4 cloves garlic, peeled and pressed
1 tablespoon brown sugar
2 teaspoons chili powder
2 teaspoons ground black pepper
2 teaspoons kosher salt
½ teaspoon ground cumin
1 (2 pound) flank steak
1 tablespoon olive oil
½ pound tomatillos - husked, stemmed, and halved
4 cloves garlic, peeled
1 tablespoon olive oil, or more if needed
2 chipotle peppers in adobo sauce
1 tablespoon olive oil
salt and ground black pepper to taste

Nutrition Info

227.5 calories
carbohydrate: 7.1 g
cholesterol: 33.7 mg
fat: 13.6 g
fiber: 1.5 g
protein: 19.1 g
saturatedFat: 3.6 g
servingSize: -
sodium: 733.3 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together garlic, brown sugar, chili powder, pepper, salt, and cumin until blended. Spread a heavy coating of the spice blend over both sides of flank steak and place in a large glass baking dish. Cover the dish with plastic wrap and marinate in the refrigerator for 4 to 8 hours.

  2. Preheat one side of an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the refrigerator and brush lightly with 1 tablespoon oil.

  3. Place steak on the hot side of the grill, cover, and cook for 5 minutes. Flip steak, cover, and cook another 5 minutes. Move steak to to cooler side of the grill, cover, and cook until desired doneness, about 2 to 5 minutes longer. Remove from the grill and let rest for 15 minutes.

  4. Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Spread tomatillos and garlic cloves on a baking sheet and drizzle lightly with 1 tablespoon oil.

  5. Roast in the preheated oven until vegetables are soft, 10 to 15 minutes. Remove vegetables from the oven and cool slightly, about 5 minutes.

  6. Scoop tomatillos and garlic into the bowl of a food processor or blender. Add chipotle peppers and remaining 1 tablespoon olive oil, pulse until blended but still slightly chunky. Pour into a serving dish and let cool.

  7. Slice flank steak thinly against the grain and serve with salsa.

Recipe Yield

6 servings

Recipe Note

A Rick Bayless-inspired dish with tomatillo salsa never disappoints.

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