A Rick Bayless-inspired dish with tomatillo salsa never disappoints.

Sarah

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
4 hrs 5 mins
total:
4 hrs 55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Flank Steak:
Chipotle-Tomatillo Salsa:

Directions

Instructions Checklist
  • Mix together garlic, brown sugar, chili powder, pepper, salt, and cumin until blended. Spread a heavy coating of the spice blend over both sides of flank steak and place in a large glass baking dish. Cover the dish with plastic wrap and marinate in the refrigerator for 4 to 8 hours.

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  • Preheat one side of an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the refrigerator and brush lightly with 1 tablespoon oil.

  • Place steak on the hot side of the grill, cover, and cook for 5 minutes. Flip steak, cover, and cook another 5 minutes. Move steak to to cooler side of the grill, cover, and cook until desired doneness, about 2 to 5 minutes longer. Remove from the grill and let rest for 15 minutes.

  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Spread tomatillos and garlic cloves on a baking sheet and drizzle lightly with 1 tablespoon oil.

  • Roast in the preheated oven until vegetables are soft, 10 to 15 minutes. Remove vegetables from the oven and cool slightly, about 5 minutes.

  • Scoop tomatillos and garlic into the bowl of a food processor or blender. Add chipotle peppers and remaining 1 tablespoon olive oil; pulse until blended but still slightly chunky. Pour into a serving dish and let cool.

  • Slice flank steak thinly against the grain and serve with salsa.

Cook's Notes:

You can also cook this on a grill pan over the stovetop or on a charcoal grill.

Marinate flank steak at room temperature for 1 hour if in a time crunch.

Nutrition Facts

228 calories; protein 19.1g; carbohydrates 7.1g; fat 13.6g; cholesterol 33.7mg; sodium 733.3mg. Full Nutrition
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