Orange-Chipotle Marinaded Flank Steak with Ancho Chile Sauce Recipe
Submitted By:from Chicago.
Orange-Chipotle Marinaded Flank Steak with Ancho Chile Sauce Notes
This recipe was adapted from Jim Tarantino's book, "Marinades: Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood, Cheese & Vegetables". This versatile book was used in a marinades class given by Chef Jennifer Statz and Chef Kevin Bozis at The Spice House in Old Town Chicago in the summer of 2003.
This dish uses three recipes to form one plated dish. The Orange-Chipotle Oil is used the Orange-Chipotle Marinade for the meat. The recipe for the flavored oil is listed separately on this site. If desired, canola or safflower oil may be substituted. The Ancho Chile Sauce is used when plating the cooked dish.
It's a crowd pleasing dish--great for any summer barbeque!
- Orange-Chipotle Marinade:
- 3/4 cup fresh orange juice (2 large oranges)
- 1 tablespoon grated orange zest
- 1/4 cup fresh lime juice
- 1 chipotle pepper, from a can in adobo sauce
- 1/3 cup Orange-Chipotle Oil, or safflower oil
- 3 garlic cloves, minced or pressed
- 2 tablespoons fresh cilantro, chopped
- kosher salt, to taste
- Ancho-Chile Sauce:
- 6 whole dried ancho chiles, stemmed and seeded
- 1 tablespoon peanut oil
- 3 garlic cloves, minced or pressed
- 1/3 cup white onion, chopped
- 3 tablespoons shallots, chopped (freeze-dried shallots may be used)
- 1 jalapeno, stemmed and seeded
- 1 stick cinnamon
- 1 tablespoon tomato paste (tomato powder may be used)
- 2 cups veal demi-glaze, or beef broth
- 1 tablespoon honey, or to taste
- 4 (6 ounce) beef fillets, about 1/2 inch thick, or a 2 pound beef flank steak
Prepare the Orange-Chipotle Oil.
For the Orange-Chipotle Marinade, combine the orange juice, orange zest, lime juice and chipotle pepper in a blender, or food processor, and process until blended. Transfer the puree to a non-reactive mixing bowl and whisk in the oil a little at a time. Add the garlic, cilantro and salt. Makes about 1 1/2 cups marinade liquid.
Place the beef in a non-reactive (glass or plastic) container, or a disposable gallon zip-lock plastic bag. Pour the marinade over the beef and refrigerate for 2 hours.
While the beef marinates, prepare the Ancho Chile Sauce. Place the chiles in a bowl and cover with boiling water. Soak for 30 minutes, then drain, reserving about 1/2 cup of the soaking liquid. Puree the chiles in a food processor, or blender, with the reserved soaking liquid. Add the garlic, onion, shallots and jalapeno and blend.
Heat the peanut oil in a saucepan, over medium-high heat. Add the puree and cook for 2-3 minutes. Reduce the heat and add the cinnamon, tomato concentrate, and demi-glaze. Simmer until the sauce is reduced by half. Remove the sauce from the heat and puree in a food processor, or blender, until smooth. Add honey to taste. Makes about 1 1/2 cups sauce.
Remove the container of marinating beef from the refrigerator and let it stand, covered, at room temperature for an hour before grilling. Remove the beef from the marinade just before placing it on the grill.
To grill, lightly brush the grill with vegetable oil and sear the beef for 1 minute on each side, over high heat. Continue grilling the beef, 5-6 minutes for rare or 7-8 minutes for medium rare, turning often. Remove the beef from the heat and let stand for 10 minutes before slicing or serving. If using flank steak, slice the meat on a bias (45 degree angle) against the grain, to tenderize.
To serve, spoon the Ancho Chili Sauce over the surface of the serving plates and place a fillet, or flank slices on each.
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