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Friday, June 17, 2011

Smoky Chipotle and Lime Flank Steak Tacos

The other night I had a craving for tacos, but not the ground beef and crispy shell mess that my husband loves, I wanted traditional tacos with fresh corn tortillas, grilled steak and fresh toppings.

I chose to use a flank steak. I marinaded the steak the night before, then we grilled it up on the BBQ, before slicing it up and serving it with tortillas and traditional taco toppings. YUM!

Smoky Chipotle and Lime Flank Steak
Serves 4
  • 1 flank steak (about 2 lbs.)
  • 1/2 cup smoky BBQ sauce (like this one)
  • juice and zest of 2 limes
  • 2 Tbsp. honey
  • 1-2 Tbsp. pureed chipotle in adobo sauce (use more or less depending on your taste)
  • 1 Tbsp. olive oil
  1. Place the steak into a large zip-lock bag.
  2. Whisk together the remaining ingredients and pour over the steak. Make sure the steak is covered and refrigerate over night.
  3. Before grilling, remove the steak from the fridge to take the chill off.
  4. Heat your grill to high heat. Remove the steak from the marinade and grill until cooked to desired doneness (about 4 minutes per side for medium rare).
  5. While the steak is grilling, pour the extra marinade into a small saucepan. Place over medium-high heat on the stove and bring to a boil, lower heat and let simmer for about 5 minutes.
  6. Remove the steak from the grill and allow to rest for 5-10 minutes before slicing. Thinly slice the steak and serve with your choice of taco accompaniments including the sauce made from the leftover marinade.


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