Reviews (2)        Add Rating & Review     2 Ratings   5 star values:        1    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0                Martha Stewart Member     Rating: Unrated       03/09/2009   This is tasty and quick. It is spicy! I recommend removing the seeds from the chiles. It's messy but cuts down on the heat.         Martha Stewart Member     Rating: Unrated       03/09/2009   This is tasty and quick. It is spicy! I recommend removing the seeds from the chiles. It's messy but cuts down on the heat.

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Gallery Recipe Summary Servings: 6

Ingredients Ingredient Checklist 1 seven-ounce can chipotle chiles in adobo sauce 1/2 cup water 1/3 cup red-wine vinegar Coarse salt and freshly ground pepper 1 1/2 pounds flank steak

Gallery

Recipe Summary Servings: 6

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 1 seven-ounce can chipotle chiles in adobo sauce 1/2 cup water 1/3 cup red-wine vinegar Coarse salt and freshly ground pepper 1 1/2 pounds flank steak

Directions

In the bowl of a food processor fitted with the metal blade, place chipotle peppers, 1/2 cup water, vinegar, salt, and pepper; process until combined. Transfer to a shallow dish.

Using a sharp knife, score steak on both sides in a crosshatch pattern, about 1/8 inch deep. Add steak to marinade, turning until well coated. Cover, and refrigerate for 1 hour, turning after 30 minutes.

Heat broiler. Place steak on a rimmed baking sheet fitted with a rack. Broil 6 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Slice against the grain into 1/4-inch-thick slices, and serve.

Reviews (2)

 Add Rating & Review     2 Ratings   5 star values:        1    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       03/09/2009   This is tasty and quick. It is spicy! I recommend removing the seeds from the chiles. It's messy but cuts down on the heat.         Martha Stewart Member     Rating: Unrated       03/09/2009   This is tasty and quick. It is spicy! I recommend removing the seeds from the chiles. It's messy but cuts down on the heat.

Reviews (2)

Add Rating & Review     2 Ratings   5 star values:        1    4 star values:        0    3 star values:        1    2 star values:        0    1 star values:        0

Add Rating & Review

2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

2 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

  • 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       03/09/2009   This is tasty and quick. It is spicy! I recommend removing the seeds from the chiles. It's messy but cuts down on the heat.

    Martha Stewart Member

    Rating: Unrated 03/09/2009

This is tasty and quick. It is spicy! I recommend removing the seeds from the chiles. It’s messy but cuts down on the heat.

Rating: Unrated

All Reviews for Spicy Flank Steak

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Spicy Flank Steak

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest