Holy Spiced Flank Steak
Holy Spiced Flank Steak!
Guest Chef Dee http://deelicioussweets.blogspot.com
Where there is fear, there is no creativity
Hi, my name is Dee, the creator behind Deelicious Sweets. I live in St. Louis, Missouri where I am a stay-at-home mom who makes herself busy through baking, cooking, cleaning, blogging and homeschooling my two quickly growing children, Luke and Natalie. My husband supports me through being my taste-tester and he happily accepts anything sweet or savory I bring his way.
Most of the time I am pretty good about making dinner and desserts without setting off the fire alarm and smoking up the house. Tonight was not one of those nights! I have a cast iron grill that I use on my stove top and it never fails that I smoke up the house every time. Even when I use my vent fan. Usually when we are getting ready to have a dinner party is the time I turn the oven on forgetting to check for any crumbs. We end up having to open up all of the windows, drag out all of the fans from the bedrooms and grab pillows and try frantically to fan all of the smoke out before our guests arrive. Thankfully we weren't hosting a dinner party this evening!
Ancho Adobe Steak with Whiskey Glaze
1/2 cup apricot preserves
1/3 cup whiskey
2 tablespoons brown sugar
1 tablespoons ancho chili powder
1 tsp. each kosher salt and black pepper
1 1/2 lb. flank steak
Preheat grill to high. Brush grill grate with oil. I used my indoor grill and sprayed it with Pam.
Whisk together preserves, whiskey and chipotles in a bowl for the glaze. Set aside half of the glaze to serve with the steak. Combine brown sugar, chili powder, salt and pepper in a bowl, rub the mixture on both sides of the steak.
Grill steak, covered, 3 minutes. Flip steak; grill another 3 minutes. Brush glaze on the exposed side and grill 2 minutes more. Flip steak, brush with glaze, and grill 2 minutes more for a total of 10 minutes more for a total of 10 minutes. (By glazing midway through cooking, the sauce caramelizes rather than burns.)
Remove steak from the grill and tent with foil. Let rest 5 minutes before slicing thinly against the grain. Serve with reserved glaze.
Per Serving: Calories 290; Fat 10g; Cholesterol 62mg; Sodium 420; Protein 32g
Low calories and quick. My favorite kind of recipe! I served this alongside jasmine rice with sugar snap peas.
Source: Cuisine Lite
~ Enjoy!
Posted by Ken Fisher at 4/4/2011 2:24 PM 
Categories: Beef, guest chef
Tags: guset chef dee spices flank steak recipe how to datenightdoins ken patti
Categories: Beef, guest chef
Tags: guset chef dee spices flank steak recipe how to datenightdoins ken patti
Comments