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Sunday is Flay Day: Tequila Lime Flank Steak with Pineapple Sauce

Inspired by Bobby Flay’s Cuban Skirt Steak recipe, I got to work in the kitchen prepping flank steak and marinade ingredients. My butcher didn’t have skirt steak; flank was the next choice. Flank is good when you want thinly sliced steak, like in fajitas. Look for bright, red steaks. Slice against the grain for maximized tenderness.

I made corn-potato salad and grilled spring onions to accompany this dish. The leftover steak is great for fajitas, as is the pineapple sauce!

tequila lime flank steakWhat you need:

  • 1 1/2 lb flank steak
  • 2 garlic cloves, chopped
  • 1/4 c chopped cilantro
  • 1/2 tsp ground toasted cumin
  • 2 limes, juiced and zested
  • 2 tbs tequila
  • 1/4 c Devo Olive Oil Chipotle EVOO (sub with reg EVOO)
  • Freshly ground sea salt and black pepper

What you do:

  • Combine garlic, cilantro, cumin, lime juice, rind, tequila and EVOO in processor and blend until smooth.
  • Season steak with salt and pepper.
  • Place marinade and steak in lg ziplock bag.
  • Knead marinade into steak.
  • Refrigerate at least 4 hours or overnight.
  • Remove from frig about 30 min prior to grilling.
  • Transfer steak to plate.
  • Heat grill to high.
  • Season with additional salt and pepper.
  • Grill 4-5 min on both sides for rare-med rare; steak should be slightly charred.
  • Transfer to cutting board and let rest 5 min.
  • Cut against the grain into thin slices.
  • Serve with Pineapple Sauce.

Pineapple Sauce

What you need:

  • 2 tbs EVOO
  • 1/2 red onion, chopped
  • 2 garlic cloves
  • 3 c fresh chopped pineapple (about 2/3 whole pineapple), reserve juice
  • ~1/2 c orange juice (enough orange juice to add to reserved pineapple juice to equal 1/2 c)
  • 1 tbs chopped chipotle pepper in adobo sauce.
  • 2 tbs honey, local
  • 2 tbs local maple syrup (I always use grade B)
  • Freshly ground sea salt and black pepper.

What you do:

  • Heat oil in sautépan over med-high heat.
  • Add onion and cook until soft, about 5 min.
  • Add garlic and cook about 1 min.
  • Add pineapple, juice and chipotle.
  • Cook, stirring occasionally, until pineapple softens and mixture thickens, about 15 min.
  • Transfer to processor or blender and puree.
  • Add honey and syrup.
  • Season with salt and pepper.
  • Blend until smooth.
  • Let cool.
  • Transfer to serving container (I use clear bottles, like “picnic” ketchup bottles.)

 

 

 

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