How to Make Grilled Chili Flank Steak with Chipotle-Tomatillo Salsa - A Step-by-Step Guide

There's nothing quite like the smoky, spicy flavors of grilled chili flank steak paired with a tangy, zesty chipotle-tomatillo salsa. This recipe is a must-try for anyone who loves bold, vibrant flavors and enjoys a good barbecue. The combination of tender, marinated steak and fresh, homemade salsa makes for a mouthwatering meal that's sure to impress your family and friends.

Flank steak is the perfect cut of beef for grilling. It's lean and flavorful, with a slightly coarse texture t...

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Ingredients

  • 4 cloves garlic, peeled and pressed
  • 1 tablespoon brown sugar
  • 2 teaspoons chili powder
  • 2 teaspoons ground black pepper
  • 2 teaspoons kosher salt
  • ½ teaspoon ground cumin
  • 1 (2 pound) flank steak
  • 1 tablespoon olive oil
  • ½ pound tomatillos - husked, stemmed, and halved
  • 4 cloves garlic, peeled
  • 1 tablespoon olive oil, or more if needed
  • 2 chipotle peppers in adobo sauce
  • 1 tablespoon olive oil
  • salt and ground black pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 4 hrs 5 mins
  • Total Time: 4 hrs 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Mix together garlic, brown sugar, chili powder, pepper, salt, and cumin until blended. Spread a heavy coating of the spice blend over both sides of flank steak and place in a large glass baking dish. Cover the dish with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
  • Preheat one side of an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from the refrigerator and brush lightly with 1 tablespoon oil.
  • Place steak on the hot side of the grill, cover, and cook for 5 minutes. Flip steak, cover, and cook another 5 minutes. Move steak to to cooler side of the grill, cover, and cook until desired doneness, about 2 to 5 minutes longer. Remove from the grill and let rest for 15 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Spread tomatillos and garlic cloves on a baking sheet and drizzle lightly with 1 tablespoon oil.
  • Roast in the preheated oven until vegetables are soft, 10 to 15 minutes. Remove vegetables from the oven and cool slightly, about 5 minutes.
  • Scoop tomatillos and garlic into the bowl of a food processor or blender. Add chipotle peppers and remaining 1 tablespoon olive oil; pulse until blended but still slightly chunky. Pour into a serving dish and let cool.
  • Slice flank steak thinly against the grain and serve with salsa.
  • Nutrition

    228 cal.

    • Total Fat: 14g
    • Saturated Fat: 4g
    • Cholesterol: 34mg
    • Sodium: 733mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 19g
    • Vitamin C: 6mg
    • Calcium: 31mg
    • Iron: 2mg
    • Potassium: 365mg