Ah, flank steak, how I love thee. Let me count the ways! Seriously we all love flank steak. And no matter how it's seasoned or marinated, it's always good (unless we overcook it). We have become pros at making a perfectly rare to medium rare flank steak. If it's raining I stick in under the broiler for four minutes on each side. If there is no rain we BBQ it for about four to seven minutes per side, depending on the wind.Justin at MarxFoods Blog recently offered some chili peppers to anyone who wanted to try them. I begged, pleaded, cried, and begged some more for the dried chipotles. Actually, I just asked very nicely and he sent them my way! Now that I finally found ground chipotle chili powder at my local store I am holding off because I am making my own:
I tell you, I love chipotle flavor. I decided to start very simple, I ground a medium size dried pepper, mixed it with some teriyaki sauce, and plopped the flank steak in to marinate for 24 hours. Pulled it out, let it sit for fifteen minutes to take the chill off, put it under the broiler, four minutes each side, pulled it out, tented foil over it for about five minutes, sliced thin, and voila! Dinner is served, spicy teriyaki flank steak. Delicious! It had a really nice spicy flavor, I love these!Any suggestions for the rest of the peppers?
Enjoy!
What a nice looking steak! We are on the same page - last night I too ground some chipotle peppers and made a steak (used chipotle as a dry rub). I'll be posting it very soon!
ReplyDelete5Star, that sounds great! I love a dry rub. Did you combine the chipotle with something? I can't wait to see your post!
ReplyDeleteChipotle is the bomb. I also love flank steak, but I almost never get to cook it medium rare. My girlfriend won't eat meat unless it's gray all the way through. :/
ReplyDeleteMiss Tiersa, what a yummy recipe. I love using flank steak. We use it in chinese, fajitas, over the grill. You rock. Hope all is well with you. Big hugs. :)
ReplyDeleteYou should make this with my mulled wine recipe it would be perfect, not that this does not rock already...torture, I had my meat portion this week, and actually almost two weeks back to back :(
ReplyDeleteI have really started getting into dried chiles, starting with chipotle and ancho. They add such a nice bite without the burn (for those of us with tender palates). Excuse me, I'm starting to drool . . .
ReplyDeleteYour rendition of flank steak looks so juicy. Yummy!
ReplyDeleteHow delicious!!! How about some chili!?
ReplyDeleteWe'd suggest a cool, creamy, spicy, smokey topper. Maybe a sour cream based something to drizzle over meats or dollop on stew or chili!
ReplyDeleteGosh I'll bet that was delish! Sure looks good. Every time I use chipotle I tend to overdo it, but it's a perfect flavor for steak. Thanks for sharin'!!
ReplyDeleteI love flank steak! I've actually never used dried chipotles, only the canned kind.
ReplyDelete~Bob, I agree! For the flank steak, my oldest stepdaughter will only eat meat that tastes like cardboard. So I pull it out of broiler/off bbq and cut a chunk off and stick it back on until it looks "not like meat"!! :)
ReplyDelete~Teresa, you are too kind, big hugs right back at you!! :) And I love all those things you mentioned!!
~Chef E, another version I make a lot is with almost and italian salad dressing with added red wine. It always gives it great flavor! Mulled wine would be awesome!
~Tangled Noodle, me too. I have used the little red dried chilis a lot but now I am finally branching out beyond the pre-ground stuff and loving it! Drool away! :)
~Nazarina, thank you, it was juicy and tender and very tasty!
~Reeni, chili sounds great, I haven't made it in a while!! Thanks!
~duodishes, oh chipotle sauces and such are my weakness, I can't wait to try with the dried chilies, thank you for the idea!
~My New 30, thanks for visiting! I tend to overdo it too, fortunately my family likes spicy.
~Sara, I have only used the canned kind and a chipotle (liquid) sauce until now. It's been a little tough to find until now. I've taken a small can of chipotles in adobo and just marinated the steak in that too, smoky flavor and good! It's excellent to marinade chicken that way!
Sounds great--I'm a big chipotle fan. You could reconstitute some in hot beef stock then blend to a paste and add to chili. That would be good! You could also steep one in some dairy for awhile and then make chocolate pudding with it!
ReplyDelete~onlinepastrychef, those are great ideas, thanks!!
ReplyDeleteWhat an excellent idea!
ReplyDeleteI thought I was the only one who received those peppers ;)