Text 29607, 59 rader
Skriven 2012-09-15 05:52:06 av Dave Drum (1:261/38)
Ärende: Chile 1640
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ancho Adobo Steak w/Whiskey Glaze
 Categories: Beef, Chilies, Booze
      Yield: 3 Servings

    1/2 c  Apricot preserves
    1/3 c  Whiskey
      2 tb Minced chipotle chilies in
           - adobo
           Salt
      2 tb Brown sugar
      1 tb Chilli spice
      2 ts Kosher salt
      1 ts Ground black pepper
  1 1/2 lb Flank steak

  YouÆve probably seen flank more these days than ever. This
  popular cut of beef is favored by many for its delicious
  flavor and ability to handle powerful spices.

  Follow these rules of thumb when cooking flank steak: 1)
  grill it over very hot coals. 2) donÆt overcook it. 3) let
  it rest. 4) slice it thin. YouÆll get great results every
  time.

  Preheat grill to medium-high.

  Whisk preserves, whiskey, chilies, and salt together in a
  bowl for the glaze. Set aside half of the glaze for serving
  with the steak.

  Combine brown sugar and chilli spice, salt, and black pepper
  in a bowl, then rub the mixture on both sides of the steak.

  Grill steak for 3 minutes. Flip it and grill another 3
  minutes. Brush glaze on the exposed side and grill 2
  minutes, then flip the steak, brush with glaze, and grill 2
  more minutes, for a total of 10 minutes. (By glazing midway
  through cooking, the sauce caramelizes rather than burning.)

  Remove steak from the grill and tent with foil. Let rest for
  5 minutes before slicing thinly against the grain. Serve
  with reserved glaze

  Makes: 1 1/2 lb. flank steak

  http://www.cuisinerecipes.com

  MM Format by Dave Drum - 18 July 2010

  Uncle Dirty Dave's Archives

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... Never eat Chinese food in Oklahoma. - Bryan Miller

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 * Origin: Prism bbs (1:261/38)