Tallgrass Beef

16-oz. Flank Steak

Perfect for grilling, but also great for braised dishes, Philly cheese steak sandwiches, rotisseries, or skewers. The Tallgrass Flank Steak is a flat whole muscle. Practically free of fat, the flank is an exclusive cut because there are only two per animal. Its signature long, dense fibers melt in your mouth with complex texture that you'll love. Weight is approximate.

Grilled Lime Marinated Flank Steak with Chipotle Honey Sauce

Ingredients:

• 2 ½ lbs Flank Steak
• 1 canned chipotle chili
• 2 garlic cloves, chopped
• 1 tbsp chopped cilantro
• ¼ cup vegetable oil
• 10 tbsp (.6 cup) lime juice for sauce
• 3 canned chipotle peppers, pureed
• ¼ cup honey
• 2 tsp peanut oil
• 2 tbsp balsamic vinegar
• 2 tbsp brown mustard
• ½ cup freshly squeezed lime juice (about 4 limes)
• 2 garlic cloves
• 1 tsp ground cumin
• 1 tsp salt
• 8 slices crusty French bread

Directions:

To Marinate Steak:
Place the steak in large dish or baking pan. Mix together the chipotle, garlic, cilantro, vegetable oil, and lime juice in a bowl and pour over the steak. Cover, and marinade in the refrigerator for 4-6 hours, turning occasionally.

For Sauce:
Combine the chipotles, honey, peanut oil, vinegar, mustard, lime juice, garlic, and cumin in a blender or food processor and puree until smooth. Stir in the cilantro (optional) and season with salt and pepper to taste.

To Prepare Steak:
Remove the steak from the marindate and season with salt and pepper. Grill over high heat for about 5 minutes on each side for medium rare, 7 minutes per side for medium, or the desired doneness. Remove the steak from the grill and let it rest for about 4 minutes. With a sharp knife, thinly slice the steak across the grain, at a sharp angle.

To Serve:
Serve the steak on top of a slice of the French bread and accompany each serving with several tablespoons of the sauce.

Serves 8.

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