Ingredients

The following ingredients have 4 Servings
  • 2 pounds flank steak
  • 1/4 cup Italian dressing
  • 1/2 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
  • 1/2 cup butter (softened)
  • 3 chipotle peppers (diced finely)

Instruction

  • In a bowl combine the Italian Dressing, juice of 1/2 orange, adobo sauce, chipotle peppers, garlic salt, minced garlic, smoked paprika, salt and white pepper. Whisk until combined.
  • 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.
  • 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.
  • While the steak is sitting, go fire up your grill. Let it preheat. Reduce to a medium high heat.
  • 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.
  • Remove from the grill and allow to stand for at least 5 minutes for the juices to redistribute.
  • 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.
  • 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.
  • Now slice the steak across the grain in slices to your desired thickness.
  • Enjoy with a big old spicy smile!