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GRILLED FLANK STEAK WITH SMOKY TOMATILLO SAUCE

Active Time : 1 Hour 50 Minutes
Total Time : 1 Hour 50 Minutes
Serves : 6
INGREDIENTS
  • 1/3 cup orange juice
  • 1/4 cup Pure Wesson® Canola Oil
  • 1 tablespoon adobo seasoning blend
  • 2 teaspoons Gebhardt® Chili Powder
  • 1 teaspoon paprika
  • 1-1/2 pounds beef flank steak, cut into 6 pieces
  • 1/2 cup chopped yellow onion
  • 2 teaspoons minced garlic
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
  • 1 can (11 oz each) whole tomatillos, drained
  • 1 tablespoon chopped chipotle pepper in adobo sauce
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon butter
  • PAM® Grilling Spray
DIRECTIONS

Make Marinade: Combine juice, oil, adobo seasoning, chili powder and paprika. Place in 2 gallon reclosable food storage bag. Add meat to bag and close. Marinate in refrigerator 1 hour.

Make Sauce: Heat oil in medium saucepan over medium-high heat until hot. Add onion and garlic; cook and stir 3 to 4 minutes or until browned. Place in blender container. Set saucepan aside. Add undrained tomatoes, tomatillos, chipotle pepper, cilantro and adobo seasoning. Puree until smooth. Melt butter in saucepan over medium heat. Add tomato mixture, stir well and keep warm until ready to serve.

Spray grill pan with grilling spray; heat over medium-high heat until hot. Remove steak from marinade and place in pan. Discard bag with remaining marinade. Cook steak 5 to 7 minutes on each side or until desired doneness. Let stand 10 minutes.

Cut steak crosswise across the grain into thin slices. Place about 1/4 cup sauce on each plate and top with sliced steak or drizzle sauce over steak.