Spicy Adobo-Glazed Flank Steak

"From The Washington Post - more for the summer grill. They wrote, "If you like things spicy, this steak's for you. The adobo sauce brings a lot of heat in this quick recipe. Because the glaze adds so much flavor, there's no need to marinate the steak in anything other than a little lime juice and some salt and pepper. Canned chipotle in adobo can be found in the Mexican section of most supermarkets. Serve this steak with a salad of diced avocados, tomato and onion.""
 
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Ready In:
35mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Sprinkle the lime juice and oil over the flank steak and salt and pepper to taste. Set aside while the grill heats or wrap in foil and refrigerate for up to 2 hours before cooking.
  • Preheat the grill.
  • Mix together the adobo sauce, ketchup, vinegar and sugar to combine thoroughly. Set aside.
  • Place the steak on the grill and cover. Let the steak cook until browned on the first side, 6 to 7 minutes, flip and baste the cooked side with the adobo mixture. Let the second side brown, baste the top side again with the adobo mixture, flip and baste the second side. Cover and let the steak cook to desired doneness; the time will vary with the thickness of the steak, but a good estimate is 14 minutes total for medium-rare.
  • When cooked to desired doneness, remove from the grill and let the steak for rest for 5 to 10 minutes. Slice thinly and serve.

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RECIPE SUBMITTED BY

<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) &amp; even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them &amp; uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car &amp; came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster &amp; Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook &amp; incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs &amp; shrimp &amp; shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods &amp; techniques aquired while living in Pacific Northwest, fish &amp; game recipes learned while living in Rocky Mountain region &amp; foods/techniques learned travelling to the Big Island &amp; up into BC &amp; Alberta &amp; into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa &amp; Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges &amp; La Reine) &amp; Quebec City (Winter Carnival &amp; Chateau Frontenac)- for unctuous foie gras &amp; real cheeses, French &amp; Canadian meals prepared &amp; served exquisitely, fantastic music &amp; wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat &amp; heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging &amp; exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers &amp; foggy/drizzly days &amp; fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC &amp; Alberta.</p>
 
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