Grill flank steak today, make fajitas tomorrow
This grilled marinated flank steak with a chipotle marinade comes from W. Park Kerr, author of the 1994 book “The El Paso Chile Company’s Burning Desires.”
Rice quoted Kerr as writing in the book: “I always throw an extra flank steak on the fire, knowing there will be steak salad on the menu tomorrow.”
Grilled Marinated Flank Steak MAKES 8 SERVINGS, WITH LEFTOVERS
Chipotle marinade, see recipe below 2 or 3 small flank steaks (about 3¾ pounds total) 2 cups wood chips, preferably hickory Salt, freshly ground black pepper
Prep: 15 minutes; marinate: 2 hours; cook: 7 minutes.
Pour the marinade over the flank steaks in a shallow nonreactive dish. Cover and let stand at room temperature, turning them once or twice, for two hours.
Prepare a charcoal or gas grill for high heat. Wrap the wood chips partly in foil, creating a small packet that is open at the top. Set the packet on the hot coals or hot lava stones; position the grill rack about 6 inches above the heat source.
When the wood chips are smoking heavily, place the steaks on the rack. Cover; grill 3½ minutes. Turn steaks; grill 3½ minutes.
Rake the coals to one side of the grill, or on a gas grill, lower the heat to medium, and continue to grill the steaks, 6 minutes for medium-rare.
Transfer steaks to a cutting board, tent with foil, and let stand 10 minutes. Carve the steaks at a slight angle across the grain into very thin slices; serve hot, warm or cold with salt and pepper to taste.
Chipotle marinade: In a blender, combine 1/3 cup red wine vinegar, 1 tablespoon dried oregano, 2 chipotle peppers in adobo, 2 garlic cloves, chopped, and 1 teaspoon packed dark brown sugar; process until fairly smooth. With the motor running, add ½ cup olive oil; the marinade will thicken slightly.