Delicious Flank Steak

Cut Highlight: Flank steak What part of the cow does flank steak come from? Flank Steak comes from the lower chest or abdominal muscles just behind the short plate. It is a long cut that is known for its tasty flavor and is very lean containing almost no fat. Because there isn't much marbling it can be a little tougher, therefore it is best marinated and then grilled over high heat or slow-braised. It can be delicious if it is cooked properly.

INGREDIENTS:

1 beef Flank Steak (about 1-1/2 to 2 pounds) Marinade:

• 1/3 cup fresh lime juice
• 1/4 cup chopped fresh cilantro leaves
• 1 tablespoon packed brown sugar
• 2 teaspoons minced chipotle chilies in adobo sauce
• 2 tablespoons adobo sauce (from chilies)
• 2 teaspoons minced garlic
• 1 teaspoon freshly grated lime peel

COOKING:

1. Combine marinade ingredients in small bowl; mix well. Place beef Flank Steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steak across the grain into thin slices. Season with salt, as desired.

To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil flank steak 13 to 18 minutes for medium rare to medium doneness, turning once. For recipe go to: Chipotle-Marinated Beef Flank Steak (beefitswhatsfordinner.com)