Culinate editor’s note: We’ve loved this dish for years — and the book that it comes from.
The flank is not the tenderest cut of beef, but it may be the most flavorful. To make it tenderer, I marinate it and slice it against the grain very thin on the bias after cooking it. So what you start with is very thin steak, and what you end up with is large thin slices of char-flavored meat that resembles roast beef.
The acid in the lime marinade is very complementary to the char flavor of the meat. Marinate it anywhere from 4 to 6 hours; any longer than that, and the lime juice will actually cook the steak, leaving you with gray meat.
Make sure your grill is really hot. Because this thin cut of meat takes very little time to cook, you need that intense heat to give it the color you want.
The sauce is a sweet/hot combination that features chipotles, which are dried smoked jalapeño chile peppers with a very distinctive flavor. Adjust the heat to the level you want, using the chipotle as your fuel.
|2½||lb. flank steak|
|1||canned chipotle chile, chopped|
|2||garlic cloves, minced|
|1||Tbsp. chopped cilantro|
|4||Tbsp. vegetable oil|
|10||Tbsp. lime juice (about 5 limes)|
|2||Tbsp. peanut oil|
|3 to 5||(depends on how hot you want this) canned chipotle chiles|
|2||Tbsp. balsamic vinegar|
|2||Tbsp. brown mustard|
|8||Tbsp. lime juice (about 4 limes)|
|1||tsp. ground cumin|
|2||Tbsp. chopped cilantro|
|~||Freshly cracked black pepper, to taste|
This content is from the book The Thrill of the Grill by Christopher Schlesinger and John Willoughby.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite