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
medium flank steak
honey or agave nectar, only neccessary if using frozen berries
chipotle peppers in adobo sauce, or if you like HEAT, the whole can
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.
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....
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.
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)
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.