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Prep Time: 1440 Minutes Cook Time: 15 Minutes |
Ready In: 1455 Minutes Servings: 6 |
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I love making this smoky and unique style of flank steak in the summer time served with my Roasted Tomato and Corn Relish (recipe on my page). Ingredients:
1 -1 1/2 lb flank steak, trimmed |
2 garlic cloves |
1 tablespoon brown sugar |
1 tablespoon fresh thyme leave |
2 tablespoons red wine vinegar |
1 chipotle chile in adobo |
1 teaspoon black peppercorns |
1 teaspoon cumin seed |
2 whole cloves |
1 teaspoon kosher salt |
2 tablespoons olive oil |
Directions:
1. Blend together the garlic, brown sugar, thyme, vinegar, chipotle, and Olive Oil in a blender or food processor.
2. Toast the Peppercorns, Cumin Seeds, and Cloves in a dry skillet over medium heat. Toast the spices just until the aromas begin to develop. Do not walk away from the pan or you will risk burning them.
3. Place toasted spices and salt in a spice grinder (coffee grinder) and pulse until fine.
4. Add spices to the wet mixture in a Large re-sealable plastic bag. Squeeze around to ensure they are mixed together well. Add whole flank steak and again squeeze around to ensure the meat is covered with the marinade. Place the bag inside of a bowl (just in case there is leakage) and marinate for at least 24 hours.
5. When ready to cook, remove steak from the bag and discard the marinade.
6. Place steak on the grill and cook for about 6 minutes per side or until the desired doneness is reached. Allow the meat to rest for at least 10 minutes before cutting. Slice diagonally against the grain into thin slices.
7. Serve with my Roasted Tomato and Corn Relish recipe.
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