- 2 Garlic Cloves, coarsely diced
- 1/4 to 1/3 Cup Fresh Cilantro, chopped
- 1/4 Cup Chipotle Chiles in Adobo Sauce, chopped
- 1/4 Cup Vegetable or Olive Oil
- 2 to 3 Tablespoons Freshly Squeezed Lime Juice, or 1/4 Cup Orange Juice
- 1 Tablespoon Brown Sugar
- 1 Teaspoon Ground Cumin
- 1/2 Teaspoon Ground Cinnamon
- 1-1/2 Pounds Flank Steak
- Salt, to taste
- Freshly Ground Black Pepper, to taste
- Cambray or Green Onions, halved, optional
Place the first 8 ingredients in a blender.
Blend the ingredients until thoroughly combined into a smooth purée.
You might want to pour thepurée into a small bowl to make coating the steak in the next step easier.
Thoroughly coat the steak pieces with thein a glass dish or Ziploc bag and refrigerate at least 4 hours, or overnight.
Preheat an outdoor grill (or, alternatively, you can use an indoor electric grill, the oven broiler, or even a George Foreman Grill). Brush the grill with some oil to prevent sticking. Place the steak on the hot grill.
When the juices start appearing on the surface, season the meat with salt and pepper. When the salt liquefies, flip the steak and repeat on the other side.
Total grill time should be anywhere from 4 to 10 minutes, depending on steak thickness and desired doneness. Remove steak from the grill and let stand about 5 minutes. If including cambray or green onions, grill or sauté them while waiting for the steak to rest.
For the meat lovers out there, we recommend serving chorizo along with the. Be sure to grill or cook the chorizo sausages in a skillet prior to grilling the steak, as they take a bit longer to cook.
For a delicious meal, serve thewith the chorizo, black , onions, pico de gallo , and warm tortillas.
Posted by Lindsay