Raspberry Chipotle Flank Steak with Green Rice

By lorigoldsby
July 7, 2011
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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
  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)

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