Thursday, May 21, 2009

Chipotle Lime Flank Steak

So D made this. He didn't use the garlic oil, because we don't have any. He upped the garlic. Also we used a London Broil because it was on sale for $3. Finally, we didn't do the reserve marinade thing, because the one time we have done it, we got food poisoning (not on this recipe), so no reserve marinades in our house.

Taste was fantastic. The flavors went all the way through the steak. We had with Fiesta Rice which complimented this well.

Chipotle Lime Flank Steak

Source: CLBB
Serves: 4
Posted by: Kate (KateWD)
October 20, 2004

Notes: Nutritionals exclude garlic oil, I did use the oil, which would add 1.5 HU’s per serving. Leftovers make great fajitas.

1 (1 1/2 pound) flank steak
4 chipotle chiles canned in Adobo
1/2 cup fresh lime juice
1/2 cup honey
1/2 cup (about 1/2 of a bunch) chopped cilantro
3 tablespoons Dijon mustard
2 tablespoons garlic oil
1 1/2 tablespoons minced garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
salt and fresh ground black pepper

Combine all ingredients for marinade. Marinate flank steak in the refrigerator 8 hours or
overnight. Remove steak from marinade and reserve marinade. Grill or broil to desired degree of doneness.

Meanwhile, as steak is grilling, bring marinade to a boil and boil until slightly reduced and thickened. Serve sauce over thinly sliced steak.

Nutritional Info: Per Serving (4 servings excluding garlic oil): 200 Calories; 3g Fat (13.8% calories from fat); 7g Protein; 40g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 254mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 2 1/2 Other Carbohydrates.

1 comment:

lschroth said...

this is one of my family's favorite recipes - often requested for birthdays. I usually cut back a bit on the cilantro.