CHIPOTLE ESPRESSO FLANK STEAK

CHIPOTLE ESPRESSO FLANK STEAK
INGREDIENTS
1 (1 1/2- to 2-pound) flank steak
1/3 cup Patricia & Paul Espresso Balsamic Vinegar
1/3 cup Patricia & Paul Chipotle Olive Oil
3 TBS light brown sugar
2 garlic cloves, minced
2 tsps Worcestershire sauce
½ tsp cracked black pepper
Kosher Salt
INSTRUCTIONS
Place steak in a large zip top bag. In a medium measuring
cup or a bowl with a spout, whisk together Balsamic, Olive
Oil, brown sugar, garlic, Worcestershire and pepper until
well blended. Pour mixture over steak flipping several times
to coat. Carefully squeeze all of the air out of the
bag and seal. Place the bag in a dish and marinade in the
refrigerator for at least 4 hours or, preferably overnight.
Remove steak from the marinade and discard leftover
marinade. Allow steak to come to room temperature on the
countertop for about 30 minutes. Preheat grill to medium
and pat meat dry with a paper towel. Salt meat on both sides
then grill for about 6 minutes per side until an instant
read thermometer shows 120 degrees for rare and
125 degrees for medium. Let the steak rest for 5 minutes
and then slice thinly against the grain and serve.

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