Ingredients
- 2 pounds Flank Steak
- ¼ cup Italian Dressing
- Juice of ½ orange
- 2 tablespoons adobo sauce
- 3 to 5 chipotle peppers
- 1 teaspoon garlic salt
- 1 teaspoon minced garlic
- 1 teaspoon smoked paprika
- Salt and White Pepper to taste
- 1 teaspoon brown sugar
- ½ cup butter, softened
- 3 chipotle peppers, diced finely
Instructions
- In a bowl combine the Italian Dressing, juice of ½ orange, adobo sauce, chipotle peppers, garlic salt, minced garlic, smoked paprika, salt and white pepper. Whisk until combined.
- Place the flank steak in a container or shallow casserole pan, pour the liquid over top. Cover and refrigerate for at least 4 hours, preferably overnight.
- Remove from fridge, discard juices. Pat steak dry then sprinkle with brown sugar, on both sides. Allow steak to sit for about 20 minutes to warm up. Never grill a cold steak.
- While the steak is sitting, go fire up your grill. Let it preheat. Reduce to a medium high heat.
- Place steak on grill, cook to desired doneness for your own taste. We like ours around a medium to medium rare so I cooked mine for about 5 minutes on each side. You can increase or decrease this time for you own taste.
- Remove from the grill and allow to stand for at least 5 minutes for the juices to redistribute.
- During that time make your compound butter. Place the softened butter and finely diced chipotle peppers in a food processor or stand mixer. Pulse until combined.
- While the steak is still hot slather some of that chipotle butter all over the top of the steak. You’re going to freak out, it’s so good.
- Now slice the steak across the grain in slices to your desired thickness.
- Enjoy with a big old spicy smile!
Source : allrecipes.com