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As summer winds down, I find myself grilling even more. Trying to squeeze out every last drop of fresh summer goodness, before giving way to the rib-sticking comfort foods of fall and winter.
Grilled flank steak is one of our favorites. I love that I can prepare several at a time: preparing the marinade in the morning and putting one marinated flank steak in the fridge for dinner, and a couple more in the freezer for meals another night.
This flank steak has a wonderful smoky, slightly spicy flavor. Which went perfectly with this Chipotle Lime Quinoa and White Bean Salad. Quinoa (KEEN-wa), is a gluten-free grain that has a similar texture to couscous, but with a slightly nutty flavor (which makes sense since it is actually the seed portion of a grain).
RECIPES:
Grilled Chipotle Flank Steak
2 chipotle peppers in adobo
1 Tbs adobo sauce (from chipotle pepper can)
2 cloves garlic, chopped
¼ cup orange juice
Juice of 1 lime
2 Tbs honey
1 Tbs red wine vinegar
1 tsp oregano
¼ tsp coarsely ground black pepper
½ tsp kosher salt
1 flank steak (about 2 lb)
Combine everything except the steak in a blender, and process until peppers are chopped. Place flank steak in a Ziploc bag or glass baking dish, and add the marinade. Refrigerate for 4-6 hours or overnight (or freeze in the Ziploc bag until another day).
Heat grill. Remove steak from marinade. Brush grill lightly with oil. Grill steak for 7-8 minutes per side for medium rare (adjust time based on thickness of meat and heat of grill). Let meat rest for 5-10 minutes. Slice across the grain.
Serve with Chipotle Lime Quinoa and White Bean Salad OR use it as a base for fajitas with grilled onions and peppers in tortillas.
Adapted from The Perfect Pantry
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Chipotle Lime Quinoa and White Bean Salad
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1 cup uncooked quinoa
1 can white beans, drained and rinsed
2 cups fresh corn, cut from the cob (or 1 can corn)
½ cup chopped red bell pepper
2-3 green onions, chopped (about ¼ cup)
½ cup chopped fresh cilantro leaves
2 limes, juiced (about 6-8 Tbs)
Zest of one lime
¼ cup extra virgin olive oil
¾ teaspoon kosher salt
½ teaspoon garlic powder
1-2 chipotle peppers, finely chopped
1-2 teaspoons adobo sauce (from can of chipotle peppers)
Cook quinoa according to package directions. Cool.
In a large bowl, combine cooled quinoa, beans, corn, red pepper, green onions and cilantro.
In a small bowl, stir together the lime juice and zest, olive oil, salt, garlic powder, chipotle peppers and adobo sauce. Stir into quinoa mixture. Cover and chill until serving.
Note: This can also be made with cooked brown rice or couscous instead of quinoa.
Adapted from Picky Palate
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No Empty Chairs 