In the world of Pinterest, Instagram, and the Internet it’s easy to feel overwhelmed with recipe overload! And the only thing worse than the overload is the Pinterest fails that I’m pretty sure we’ve all experienced by now. That’s why I created the category #triedandtrue
This is an area of the blog where you’ll find recipes I’ve discovered over the years that are tried and true! Recipes I’ve made on repeat for years because they’re that yummy! Some I’ve modified and some I’ve left as is because as the saying goes “if it ain’t broke, don’t fix it”.
First up…Ree Drummond aka The Pioneer Womans recipe for chipotle steak. She uses the steak to make a salad, I however always use it to make tacos with grilled peppers and onions. Add some guac and a good salsa on top and you’re good to go! It’s great to feed a crowd too, especially during those warm summer nights when most meals are cooked on the grill. I like to serve it with all the fixins’ and a side of Mexican Street Corn. I made this exact meal during a visit with my best friend years ago and she still talks about it. And I bet you will too!
Pioneer Womans Chipotle Steak
Ingredients
- 1 whole flank steak
- 2 tbsp adobo sauce from a can of chipotle peppers in adobo
- 1 tbsp worcestershire sauce
- 1 tbsp honey
- 1 tsp oregano
- ½ tsp cumin
Instructions
- In a bowl, mix olive oil, Worcestershire sauce, cumin, oregano, honey, and reserved adobo sauce.
- Whisk to combine.
- Pour marinade over flank steak, coating both sides. Cover and marinate in refrigerator for at least two hours. I prefer overnight.
- Remove flank steak from fridge.
- Grill over high heat, only about 1 1/2 to 2 minutes per side until rare/medium rare. Remove from heat and allow meat to rest a few minutes.
- Slice very thin shingles of meat on an extreme diagonal.
