1 beef flank steak (about 11/2-2 lb)
1/3 c. fresh lime juice
1/4 c. chopped fresh cilantro
1 T packed brown sugar
2 tsp. minced chipotle chilies in adobo sauce
2 T adobo sauce (from chilies)
2 cloves garlic, minced
1 tsp. freshly grated lime peel
1. Combine marinade ingredients in small bowl; mix well. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11-16 minutes (over medium heat on preheated gas grill, 16-21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steak across the grain into thin slices. Season with salt, as desired.
We featured this recipe in the June|July 2016 issue of Wisconsin Farm Bureau Federation’s Rural Route. Photo and recipe courtesy of the Wisconsin Beef Council.