(Veggies, you may want to look away.)
Just in time for the fourth of July!
Looking for something that screams “It’s summer!”?
Come together and appreciate the tastiness that is…
spicy, bloody steak.
This is my new favorite dinner. FAVORITE. I do not use that word generously when it comes to food. I like food but I think I am also kind of picky. I have made it at least half a dozen times since getting this cookbook recently. It’s fairly easy, tastes like a million bucks but doesn’t cost it, is PERFECT for the summertime, and satisfies the meat lover thoroughly.
The absolute best part: This recipe is perfect as it is.
This is very rare.
The only difference from the recipe you’ll see here is my local market didn’t have flatiron steak so I used flank instead which I LOVE. I suggest whichever is available as they are both delicious.
I also suggest you get the book from whence it came. It is fantastic. I have already tried a handful of recipes in here and actually really like them all with no adjustments. Also, it’s incredibly cheap.
Chipotle-Marinated Flatiron Steak with Avocado Corn Relish
(basically from Food and Wine Annual Cookbook 2010)
you will need:
1 1/2 lbs flatiron or flank steak
1/4 cup orange juice
1 canned chipotle pepper in adobo sauce
plus 1 Tbsp adobo sauce from the can
1 large clove garlic
2 Tbsp E.V.olive oil
2 Hass avocados diced into cubes
(I recommend for them to be just under ripe)
1/2 cup corn kernels (from one ear of corn)
(I DO NOT recommend the sweet corn as it is way too sweet. Use canned if there are no ears available. It is still perfectly delicious.)
1/4 cup minced red onion
1 small jalapeno seeded and minced
1 Tbsp fresh lime juice
Kosher salt and fresh ground pepper
(If using flatiron steak, butterfly now. Light grill if using one. I use a cast iron skillet.)
Set steak in a medium bowl or baking dish.
In a blender (or food processor), combine the orange juice with the chipotle, adobo, garlic, and 1 Tbsp of the olive oil and puree until smooth. Pour the marinade over the steak and let stand for 10 minutes. (I lay plastic wrap over mine since it’s not going in the fridge.)
Meanwhile, in another medium bowl, gently mix the avocados, with the corn, red onion, jalapeno, lime juice and the remaining olive oil. Season relish with salt and pepper.
Remove the steak from the marinade, letting the excess drip back into the bowl;do not wipe off the marinade. Season with salt and pepper. **Grill the steak flat over moderately high heat, turning once, until medium, about 6 minutes on each side. Transfer to a cutting board, cover with foil and let rest for 5 minutes. Thinly slice the steak across the grain and serve with the relish.
-Melissa Rubel Jacobson
Serve with: tortillas, black beans and lime wedges.
Suggested wine: Intense, fruity Zinfandel
**If cooking indoors, I suggest opening a window and/or turning on a fan as the smoke from the chipotle can irritate you a bit.
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