Lunch / Dinner
Ancho Adobo Steak with Whiskey Glaze
You've 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.
Preheat grill to medium-high.
Whisk preserves, whiskey, chiles, and salt together in a bowl for the glaze. Set aside half of the glaze for serving with the steak.
Combine brown sugar and chili powder, 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 and Herb Butter-Tossed Potatoes and Corn.
Use a whisk to help incorporate the thick preserves with the whiskey and chipotle chiles.
Rub both sides of the flank with the spice mixture. Don’t worry if it doesn’t cover every inch.
Grill steak on one side, then flip and glaze. Don’t glaze before this point or the sauce could burn.
Per 5 oz.
% Daily Value*
Total Fat 9g 13%
Sodium 611mg 25%
Carbs 35g 11%
*Percent Daily Values are based on a 2,000 calorie diet.