Latin Style Flank Steak with Chipotle Butter
We had friends for dinner. They are preparing to move to North Carolina so this was our last opportunity to spend an evening with them for a long time. I wanted to do something a little different so I put together a menu that I thought might be the perfect balance of flavors.
1 tsp. olive oil
1 tsp. kosher slat
Chipotle Butter
Grilling the Steak:
Half an hour before grilling, coat the steak with the oil and pat on all of the rub, coating evenly. Heat a gas grill to medium high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire. Sprinkle both sides of the steak with salt. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 minutes, turning the steak every 3 to 4 minutes to ensure even cooking. The thickest part of the steak will register 135 degrees F to 140 degrees F on an instant-read thermometer.
Transfer the steak to a cutting board and let it rest for 3 to 5 minutes. Slice across the grain and portion among dinner plates. Immediately cut the chilled butter into 1/4 inch slices and set a slice or two on each serving while the steak is warm, using a scant tablespoon butter per serving.
1/4 lb. (1/2 cup) unsalted butter, completely softened at room temperature
2 canned chipotle chiles in adobo, stemmed, seeded and minced
2 Tbsp. fresh lime juice
Scant tsp. ground cumin
1/2 tsp. kosher salt; more to taste
In a small bowl, cream the butter with a wooden spoon until smooth. Add the chipotles, lime juice, cumin, and salt, blending until evenly incorporated. Taste and add more salt if needed. Using plastic wrap to shape and smooth, mold the butter into a log about 1 1/2 inches in diameter. Wrap will in plastic and transfer to the refrigerator (or freezer, if you're in a hurry) to firm.
PRINTABLE RECIPE
The Chipotle Butter adds a nice spark of flavor! If you are not a fan of cumin, you may wish to cut back the amount of cumin in the recipe....not so much that you lose the Latin emphasis of the dish!
Trying to get a good picture before the steak was gone was a challenge!
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I debated on the wine. I would have loved to have had a Sangria....but, I am still on my quest for a recipe that appeals. Beer and Cabernet ended up as the choices.
I found the flank steak recipe in Fine Cooking Magazine, June 2004. It quickly became a favorite at our house.
For the rub:
2 1/2 Tbsp. ground cumin
1 Tbsp. chili powder
1 Tbsp. ground coriander
1 1/2 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon
1/2 tsp. dried oregano
Make the rub by mixing all of the rub ingredients in a small bowl.
For the steak:
I found the flank steak recipe in Fine Cooking Magazine, June 2004. It quickly became a favorite at our house.
Latin-Style Flank Steak
For the rub:
2 1/2 Tbsp. ground cumin
1 Tbsp. chili powder
1 Tbsp. ground coriander
1 1/2 tsp. freshly ground black pepper
1/2 tsp. ground cinnamon
1/2 tsp. dried oregano
Make the rub by mixing all of the rub ingredients in a small bowl.
For the steak:
1 tsp. olive oil
1 tsp. kosher slat
Chipotle Butter
Grilling the Steak:
Half an hour before grilling, coat the steak with the oil and pat on all of the rub, coating evenly. Heat a gas grill to medium high (you should be able to hold your hand 2 inches above the grate for 3 to 4 seconds) or prepare a medium-hot charcoal fire. Sprinkle both sides of the steak with salt. If your grill has a hot spot, position the thicker end of the flank steak nearer the hottest part of the fire. Grill until medium rare, 12 to 15 minutes, turning the steak every 3 to 4 minutes to ensure even cooking. The thickest part of the steak will register 135 degrees F to 140 degrees F on an instant-read thermometer.
Transfer the steak to a cutting board and let it rest for 3 to 5 minutes. Slice across the grain and portion among dinner plates. Immediately cut the chilled butter into 1/4 inch slices and set a slice or two on each serving while the steak is warm, using a scant tablespoon butter per serving.
Chipotle Butter
1/4 lb. (1/2 cup) unsalted butter, completely softened at room temperature
2 canned chipotle chiles in adobo, stemmed, seeded and minced
2 Tbsp. fresh lime juice
Scant tsp. ground cumin
1/2 tsp. kosher salt; more to taste
In a small bowl, cream the butter with a wooden spoon until smooth. Add the chipotles, lime juice, cumin, and salt, blending until evenly incorporated. Taste and add more salt if needed. Using plastic wrap to shape and smooth, mold the butter into a log about 1 1/2 inches in diameter. Wrap will in plastic and transfer to the refrigerator (or freezer, if you're in a hurry) to firm.
PRINTABLE RECIPE
The Chipotle Butter adds a nice spark of flavor! If you are not a fan of cumin, you may wish to cut back the amount of cumin in the recipe....not so much that you lose the Latin emphasis of the dish!
Trying to get a good picture before the steak was gone was a challenge!
This sounds great. I am a big fan of chipotle. Love the smokiness. I'd like to give this butter a try. Thanks for sharing. I'm sure your friends appreciated their dinner and will take the memory with them.
ReplyDeleteI saw your comment and do hope you will come join in the ice cream social. Should be a fun time..can't wait to see what everyone posts!