Hello, foodie friends! This week I’m featuring a recipe from Unleashed, the third book in my Gemini Men Series. Readers might remember that my hero, Danny Taggart, had a fondness for cooking. You may also remember that he occasionally struggled with… how shall I put it… anger issues. Some of which he worked out in the kitchen. Hence, the idea for “Danny’s Angry Steak” was born. Here the chipotle marinade gives a smoky, spicy kick to the delicious flank steak. Enjoy it with a glass of full bodied red like Syrah or Zinfandel.
1 beef flank steak (about 1-1 1/2 pounds)
1/3cup fresh lime juice
1/4cup chopped fresh cilantro
1tablespoon packed brown sugar
2teaspoons minced chipotle chilies in adobe sauce
2 garlic cloves, minced
1teaspoon freshly grated lime peel
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, covered, 11 to 16 minutes for medium rare to medium doneness (top round steak 12 to 14 minutes for medium rare doneness; do not overcook), turning occasionally. Carve steak across the grain into thin slices. Season with salt, as desired.