Grilled Chipotle Flank Steak With Broiled Salsa
serves 4
This is a great recipe to prepare ahead (you can make the salsa up to 3 days ahead and marinate the steak the morning of), and throw on the grill when guests arrive. Eat the steak and salsa alone, or pile both into tacos.
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For the steak:
2 large chipotle chilies (from a can, the kind in adobo sauce), finely chopped
Juice of 1 large lime
3 garlic cloves, finely chopped
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1 1/2 pounds flank steak
For the salsa:
1/2 pound Roma tomatoes
3/4 pound tomatillos, husks removed and rinsed
3 small jalapeño peppers
1 red bell pepper
1 large clove garlic, crushed
2 tablespoons olive oil
prep: 25 minutes
total: 45 minutes, Plus 4-12 hours marinating time
bowl
broiler
food processor
skillet
grill
1. At least 4 hours before grilling, marinate the steak in the wet rub: Mix the chilies, lime juice, garlic, oil, cumin, salt and chili powder in a small bowl until blended.
2. Rub the mixture on both sides of the flank steak. Refrigerate, covered, for 4 to 12 hours.
3. Preheat the broiler to its highest setting.
4. Place the tomatoes, tomatillos and both peppers on a foil-lined baking sheet and broil for 10 to 20 minutes (this will really depend on your broiler), turning occasionally, or until all sides of all the vegetables are completely blackened. You may need to leave the bell pepper in a little longer than the other vegetables.
5. Transfer the vegetables to a large bowl and seal with plastic wrap. Let sit at least 15 minutes, or until cool. The steam generated by the vegetables will make them easier to peel.
6. Peel and seed peppers, peel tomatoes and tomatillos (but keep seeds), and transfer them all to the work bowl of a food processor, along with the garlic. Process until smooth.
7. Heat a large skillet over medium-high heat. When hot, add the oil, then carefully pour in the salsa -- it will splatter -- and simmer, stirring, until the sauce darkens and thickens, about 3 minutes.
8. Season with salt and pepper to taste, and set aside or refrigerate until ready to use (up to 3 days).
9. Prepare a gas or charcoal grill on medium-high heat, and grill the steak to desired doneness, about 3 to 4 minutes per side for medium-rare.
10. Let the steak rest for 5 minutes (this is a good time to reheat the salsa, if you want to serve it warm). Slice it across the grain, and serve with the salsa.
