Orange-Chipotle Marinated Flank Steak with Ancho Chile Sauce

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!

Featured Ingredients

These soft chipotle peppers in a delicious Mexican-style adobo sauce are ready be added to any dish that needs a smoky heat. Puree or... Size Options
$5.49 canned chipotle peppers in adobo sauce
A dried version of poblano peppers, the have an earthy, raisiny flavor a low heat level, making them a wonderful base for mole, chili,... Size Options
$5.49 Resealable bag, 4 ounce
Described as a cross between onion and garlic, shallots are a member of the onion family. Ideal for a quick sauce, their light, sweet and... Size Options
$5.99 Glass jar, 1/2 cup
The flavor of this dehydrated tomato powder is so rich and packed with tomato you won't believe it, until you taste it. It's the sweetest... Size Options
$5.99 Glass jar, 1/2 cup (wt. 3.5 oz)

Orange-Chipotle Marinated Flank Steak with Ancho Chile Sauce Recipe

Ingredients
Preparation Instructions

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.

Pinterest

Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours

0 Comments

No ratings yet. Be the first!