Main Ingredients:
1 beef flank steak (about 1-1/2 to 2 pounds) or beef top round steak, cut 1 inch thick (about 1-3/4 pounds)
Salt
Marinade:
1/3 cup fresh lime juice
1/4 cup chopped fresh cilantro
1 tablespoon packed brown sugar
2 teaspoons minced chipotle chilies in adobo sauce
2 tablespoons adobo sauce (from chilies)
2 cloves garlic, minced
1 teaspoon freshly grated lime peel
Directions:
- Combine marinade ingredients in small bowl; mix well. Place beef steak and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
- Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes for medium rare to medium doneness (top round steak 16 to 18 minutes for medium rare doneness; do not overcook), turning occasionally. Carve steak across the grain into thin slices. Season with salt, as desired.
Makes 4 to 6 servings.
Recipe Tips:
- To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil flank steak 13 to 18 minutes for medium rare to medium doneness (top round steak 17 to 18 minutes for medium rare doneness; do not overcook), turning once.
Nutrition information per serving, using flank (1/6 of recipe): 186 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat); 42 mg cholesterol; 1087 mg sodium; 5 g carbohydrate; 0.3 g fiber; 24 g protein; 6.9 mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 1.8 mg iron; 27.5 mcg selenium; 4.4 mg zinc.
Nutrition information per serving, using top round (1/6 of recipe): 212 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 71 mg cholesterol; 1080 mg sodium; 5 g carbohydrate; 0.3 g fiber; 32 g protein; 5.7 mg niacin; 0.4 mg vitamin B6; 1.7 mcg vitamin B12; 3.0 mg iron; 36.5 mcg selenium; 5.5 mg zinc.
 PRINT FRIENDLY VERSION
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