Chipotle Marinated Flank Steak

The jars are back. I don’t know where they came from or who let them in, but the emptiness of the fridge is overshadowed by a door full of jars. Tahini, horseradish, hoisin, soy, chipotle: all lined up proudly in the door waiting to be used. With one month left in DC, we may just need to have a condiment party. Everyone bring something to eat with an assigned jar of condiments; oh, and here’s a box to sit on, because I’ve sold most of our furniture. I’ve resigned that some jars are probably just going to have to get trashed. Wasteful, I know, but I’m open to suggestions on how to use two almost full jars of rice vinegar up in 30 days. One especially elusive jar was a jar of Herdez Chipotle Cooking Sauce. Where did you come from? I’m sure I bought it for a recipe, but I have NO idea what recipe that is. I vaguely remember mixing it with some mayo and spreading it on grilled corn to try and mimic a dish we had a local restaurant, but I wouldn’t have purchased a full jar of chipotle sauce for that, would I have? Regardless, it was in the fridge and I had no idea how to use it. I Googled with little luck before deciding to hop on the Herdez website. Low and behold they offered quite a few recipes for each of their products including a rather delicious sounding chipotle flank steak.

The chipotle sauce is combined with a bunch of fresh herbs and vegetables before being rubbed on the steak and left to marinate overnight. The steak is then grilled and basted with additional sauce. The resulting steak has a obvious spice to it, without being over-powering or spicy hot. The meat stays nice and juicy as it cooks and pairs nicely with some vegetables. This could also make a fantastic fajita steak — or even steak tacos.

Chipotle Marinated Flank Steak

Chipotle Marinated Flank Steak
Serves 2
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  1. 1 1/2 cups HERDEZ® Traditional Chipotle Mexican Cooking Sauce
  2. 1 lime, juiced
  3. 1 tbsp vegetable oil
  4. 1 small onion, coarsely chopped
  5. 4 large cloves garlic
  6. 1 jalapeño pepper, seeded and coarsely chopped
  7. 1 bunch coarsely chopped cilantro
  8. 2 tsp cumin
  9. 1 tsp oregano
  10. 1/2 tsp salt
  11. 1 1/2-2 pound skirt steak or flank steak
  1. Place the chipotle sauce, lime juice, vegetable oil, onion, garlic cloves, jalapeño pepper, cilantro, cumin, oregano, and salt in the container of a blender or food processor. Blend or pulse until mixture is smooth, and ingredients are finely incorporated into the sauce. Reserve 1/2 cup of the mixture for basting.
  2. Place steak in a plastic ziptop bag. Add marinade; turn meat to coat. Cover and refrigerate overnight, turning meat one or more times while marinating.
  3. Preheat grill to medium-high heat. Drain meat and discard marinade. Grill steak about 7 minutes over direct heat with cover closed. Turn meat then baste meat with reserved sauce; grill with cover closed 3 minutes more or until cooked as desired. An instant-read thermometer inserted into the center should read 130 degrees for medium-rare.
Adapted from HERDEZ
Adapted from HERDEZ
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