Serves a Crowd

Raspberry Chipotle Flank Steak with Green Rice

July  7, 2011
0 Ratings
Author Notes

The flank steak is a great vehichle for a flavorful marinade. We love a little heat with our sweet. I was once given a jar of a raspberry chipotle bbq sauce but the sodium content was beyond belief. This is my take on that sweetness and is a summertime favorite. In the winter, you can use frozen berries and broil in the oven. —lorigoldsby

  • Serves 6-8
  • 1 medium flank steak
  • 1 pint fresh raspberries
  • 1/2 pint blackberries
  • 1/4 cup honey or agave nectar, only neccessary if using frozen berries
  • 4 chipotle peppers in adobo sauce, or if you like HEAT, the whole can
  • 1/4 cup olive oil
  • 1 sweet onion, diced (I used a maui onion)
  • 2 cloves of garlic, crushed
  • 1 tablespoon each of cumin and coriander
  • 1 lime, zested and juiced
  • kosher salt and pepper
In This Recipe
  1. combine all ingredients except flank steak, salt & pepper in food processor. Run fruit "salsa" mixture through a seive to remove excess seeds. Set aside 1/4 c. of marinade.
  2. If you have a particularly cheap cut of flank steak, tenderize meat with mallet. Season with salt and pepper. Marinade for 20 minutes to 4 hours....
  3. Grill to desired doneness (we prefer a nice pink medium rare). As this is a flank steak (feel free to sub other meats), make sure you cut ACROSS the grain if it is a flank steak. There was a good foodpickle (ask a food question) discussion thread about this today. If you don't have a grill (or its winter and buried under 2 ft of snow), sear in a screaming hot, heavy pan and finish under the broiler.
  4. Serve with Green Rice (brown rice mixed w/ 1 bunch of finely chopped cilantro), flour tortillas and a side of the fruit salsa (the reserved 1/4 c. of marinade and extra fresh berries for garnish)

See what other Food52ers are saying.

  • fiveandspice
  • TheWimpyVegetarian
  • aargersi
  • inpatskitchen
  • lorigoldsby

Recipe by: lorigoldsby

I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.