Dinner Tonight: Grilled Chipotle Flank Steak Torta
If you want to add more gluten free recipes to your recipe box, Dinner Tonight: Grilled Chipotle Flank Steak Torta might be a recipe you should try. This recipe serves 6 and costs $3.84 per serving. One serving contains 481 calories, 39g of protein, and 25g of fat. It works best as a main course, and is done in roughly 45 minutes. It is brought to you by Serious Eats. A mixture of adobo sauce, queso fresco, balsamic vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 10 foodies and cooks. The Fourth Of July will be even more special with this recipe. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is good. If you like this recipe, take a look at these similar recipes: Dinner Tonight: Flank Steak Panini with Goat Cheese and Caramelized Onions, Dinner Tonight: Grilled Steak with Tomatoes and Pesto, and Dinner Tonight: Grilled Steak with Sauce Gribiche.
Servings: 6
Ingredients:
2 tablespoons canned chipotle adobo sauce
1 cup apple cider vinegar
2 ripe avocados, peeled and chopped
2 tablespoons balsamic vinegar
1 1/2 cups refried black beans
1 3/4 pounds flank steak
4 garlic cloves, minced
Juice of 3 limes
Pickled jalapeños
6 ounces queso fresco, sliced
1 red onion, thinly sliced
2 teaspoons salt
1 tablespoon sugar
6 bolillos, or Italian rolls
Equipment:
cutting board
ziploc bags
bowl
pot
grill pan
grill
frying pan
Cooking instruction summary:
Procedures 1 Lay the steak out on a cutting board. Make three diagonal slashes in the meat, about a 1/2-inch thick on both sides. Place in a plastic bag along with 1 teaspoon of the salt, the juice of 2 of the limes, garlic, and chipotles in adobo. Shake the bag to evenly distribute the marinade. Set aside for 30 minutes at room temperature. 2 Meanwhile, pour the apple cider vinegar and sugar into a pot along with 1 cup of water. Bring to a simmer, then turn the heat off and add 1/2 teaspoon of the salt, and the balsamic vinegar. Stir well and then pour this mixture into a bowl and add the red onion slices. Set aside for 30 minutes. 3 Remove the steak from the plastic bag, and discard the marinade. Preheat a grill or grill pan to medium heat. Place steak on and cook for about 15 minutes, flipping halfway through. Make sure it does not burn. Turn the heat down if you need to. Set aside for 10 minutes before cutting in. Thinly slice it against the grain. Then chop the slices into bite sized pieces. 4 Add the chopped avocado to a bowl along with the juice of 1 lime, and 1/2 teaspoon of salt. Mash it with a fork until creamy. 5 Warm the refried beans in a small pan.
Step by step:
1. Lay the steak out on a cutting board. Make three diagonal slashes in the meat, about a 1/2-inch thick on both sides.
2. Place in a plastic bag along with 1 teaspoon of the salt, the juice of 2 of the limes, garlic, and chipotles in adobo. Shake the bag to evenly distribute the marinade. Set aside for 30 minutes at room temperature.
3. Meanwhile, pour the apple cider vinegar and sugar into a pot along with 1 cup of water. Bring to a simmer, then turn the heat off and add 1/2 teaspoon of the salt, and the balsamic vinegar. Stir well and then pour this mixture into a bowl and add the red onion slices. Set aside for 30 minutes.
4. Remove the steak from the plastic bag, and discard the marinade. Preheat a grill or grill pan to medium heat.
5. Place steak on and cook for about 15 minutes, flipping halfway through. Make sure it does not burn. Turn the heat down if you need to. Set aside for 10 minutes before cutting in. Thinly slice it against the grain. Then chop the slices into bite sized pieces.
6. Add the chopped avocado to a bowl along with the juice of 1 lime, and 1/2 teaspoon of salt. Mash it with a fork until creamy.
7. Warm the refried beans in a small pan.
Nutrition Information:
covered percent of daily need
