Spicy Flank Steak
Martha Stewart Living, July 2002
- 1 seven-ounce can chipotle chiles in adobo sauce
- 1/2 cup water
- 1/3 cup red-wine vinegar
- Coarse salt and freshly ground pepper
- 1 1/2 pounds flank steak
- In the bowl of a food processor fitted with the metal blade, place chipotle peppers, 1/2 cup water, vinegar, salt, and pepper; process until combined. Transfer to a shallow dish. Using a sharp knife, score steak on both sides in a crosshatch pattern, about 1/8 inch deep. Add steak to marinade, turning until well coated. Cover, and refrigerate for 1 hour, turning after 30 minutes.
- Preheat broiler. Place steak on a rimmed baking sheet fitted with a rack. Broil 6 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Slice against the grain into 1/4-inch-thick slices, and serve.
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