Flank Steak with Chipotle Butter

🧂 Ingredients

• 2 pounds flank steak
• ¼ cup Italian dressing
• ½ large orange

  juiced
• 2 tablespoons adobo sauce
• 3 medium chipotle peppers

  more or less to taste
• 1 teaspoon garlic salt
• 1 teaspoon minced garlic
• 1 teaspoon smoked paprika
• 1 pinch salt
• 1 pinch pepper
• 1 teaspoon brown sugar
• ½ cup butter

  softened
• 3 chipotle peppers

  diced finely

Instructions

• 1 In a bowl combine the Italian Dressing, juice of ½ orange, adobo sauce, chipotle
  peppers, garlic salt, minced garlic, smoked paprika, salt and white pepper.
  Whisk until combined.
• 2 Place the flank steak in a container or shallow casserole pan, pour the liquid
  over top. Cover and refrigerate for at least 4 hours, preferably overnight.
• 3 Remove from fridge, discard juices. Pat steak dry then sprinkle with brown
  sugar, on both sides. Allow steak to sit for about 20 minutes to warm up. Never
  grill a cold steak.
• 4 While the steak is sitting, go fire up your grill. Let it preheat. Reduce to a
  medium high heat.
• 5 Place steak on grill, cook to desired doneness for your own taste. We like ours
  around a medium to medium rare so I cooked mine for about 5 minutes on each
  side. You can increase or decrease this time for you own taste.
• 6 Remove from the grill and allow to stand for at least 5 minutes for the juices
  to redistribute.
• 7 During that time make your compound butter. Place the softened butter and finely
  diced chipotle peppers in a food processor or stand mixer. Pulse until combined.
• 8 While the steak is still hot slather some of that chipotle butter all over the
  top of the steak. You're going to freak out, it's so good.
• 9 Now slice the steak across the grain in slices to your desired thickness.
• 10 Enjoy with a big old spicy smile!

Nutrition Info