Lunch / Dinner
Ancho Adobo Steak
This is full-contact grilling at its best. Flank steak delivers 100% pure beef taste, while the whiskey and adobo breathe a little fire into it.
Feel free to use any brand of whiskey you might have on hand. You can also use apple juice as a non-alcoholic substitute.
Preheat grill to high. Brush grill grate with oil.
Whisk together preserves, whiskey, and chipotles for the glaze. Set aside half of the glaze to serve with the steak.
Combine brown sugar, chile powder, salt, and pepper; rub the mixture on both sides of the steak.
Grill steak, covered, 3 minutes. Flip steak; grill 3 minutes more. Brush glaze on the exposed side and grill, 2 minutes more. Flip steak, brush with glaze, and grill 2 minutes more, for a total of 10 minutes. (By glazing midway through cooking, the sauce caramelizes rather than burns.)
Remove steak from the grill and tent with foil. Let rest 5 minutes before slicing thinly against the grain. Serve with reserved glaze.
Whisk whiskey with preserves and chipotles. Reserve half of the glaze to serve with the steak.
Rub both sides of the flank with the spice mixture, pressing into the meat so it adheres.
Grill steak on one side, then flip and glaze. Don't glaze before this point or the sauce could burn.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 62mg 20%
Sodium 420mg 17%
Carbs 12g 4%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.