Jul 1, 2010

Chili-Lime Flank Steak with Cherry Tomato Salsa and Chili-Lime Butter

Chili-Lime Flank Steak with Cherry Tomato Salsa and Chili-Lime Butter
by: Adam Jones


Fennel-Paprika Spice Rub
Yield: 3.5 Tbsp

2 tsp        Dark brown sugar
2 tsp        Crushed or chopped fennel seeds
1.5 tsp     Sweet paprika
1.5 tsp     Garlic powder
1.5 tsp     Freshly ground black pepper
1 tsp        Kosher salt
In a small bowl, mix the brown sugar, fennel seeds, paprika, garlic powder, pepper, and salt.

Cherry-Tomato Salsa with Caper & Green Olives
Yield: 2.5 cups

2 cups   Cherry (or grape) tomatoes, quartered
1/2ea    Small red onion, diced (about ½ cup)
1/4 cup  Pimento-stuffed green olives, coarsely chopped
2 Tbsp   Capers, drained
2 Tbsp   Fresh basil, torn
1 ea       Garlic clove, minced
1 Tbsp   Extra-virgin olive oil
2 tsp      Fresh lemon juice; more to taste
1/2 tsp   Lemon zest, finely grated
1/4 tsp   Kosher salt
1/4 tsp   Freshly ground black pepper
In a medium bowl, combine the tomatoes, onion, olives, capers, basil, garlic, olive oil, lemon juice, lemon zest, and 1\4 teaspoon each kosher salt and pepper. Let stand while the meat grills. Before serving, adjust the lemon juice, salt, and pepper to taste.

Chili-Lime Flank Steak
3 lb       Flank steak, raw
1 ea      Lime, zested and juiced
1\2 tsp  Freshly ground black pepper
1\2 tsp  Crushed red pepper flakes
2 tsp     Chipotle peppers in adobo sauce, chopped
1 ea      Garlic clove, minced
2 Tbsp   Olive oil
1 tsp     Kosher salt

In a small bowl, combine the lime, pepper, red peppers flakes, chipotle, garlic, olive oil, and salt. Rub onto the flank steak. Marinate overnight. Grill for about 7 minutes on each side. Serve with chipotle-lime butter (see below for recipe).

Chipotle-Lime Butter
Yield : 4 T
4 oz    Butter
1 tsp   Chipotle peppers in adobo sauce, chopped small
Salt, to taste
Soften butter. Mix with chipotle and salt.

No comments:

Post a Comment