Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane Echols
Ft. Myers, Florida
Chipotle Marinated Flank Steak
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½ cup fresh orange juice |
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2 chipotle chilies in adobo sauce, minced |
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1 clove garlic, minced |
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1-tablespoon extra virgin olive oil |
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1 tablespoon red wine vinegar |
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1 teaspoon dried oregano leaves |
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½ teaspoon ground cumin |
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½ teaspoon coarse salt |
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½ teaspoon pepper |
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1 (1 ½ pound) flank steak, pierced all over with a fork |
To make the marinade, combine all ingredients except the steak and blend well. Add steak (to zip lok bag or Tupperware) and turn to coat. Refrigerate several hours or overnight, turning at least once.
Remove from the marinade (discard marinade). You can broil 4"-5" from the heat for 4-5 minutes per side, or until a meat thermometer registers 145. If grilling, sear one minute per side, then grill 5-6 minutes per side. Carve across the grain into very thin diagonal slices.
NOTE: This is from the Low Carb cookbook and has 5 grams of carbs per serving. I marinated it overnight and did it on our gas grill. There is only one Publix here in Ft. Myers where I am able to find the chipotle chilies in adobo sauce (The one on College by 41). And I used the Tropicana Grovestand Orange Juice.