Chipotle Flank Steak

• Meat

  • 2 lb Flank steak

• Produce

  • 1/3 bunch Cilantro
  • 1/3 cup Green onion
  • 1 Lime

• Condiments

  • 4 tbsp Tabasco chipotle sauce

• Baking & Spices

  • 1/2 tsp Black pepper

• Oils & Vinegars

  • 1/3 cup Olive oil

Found on natashaskitchen.com

Ingredients

• 2 lb flank steak
• 4 Tbsp Tabasco Chipotle Sauce, plus more to serve
• ⅓ bunch cilantro (about ½ cup loosely packed)
• ⅓ cup green onion, chopped
• ⅓ cup olive oil
• ½ tsp black pepper
• 1 Lime, cut into wedges to serve
• 1 cup quinoa, rinsed and drained
• 2 cups water
• ¼ tsp salt, plus more to taste
• ½ Tbsp olive oil
• 1 Tbsp fresh lime juice
• ¼ cup chopped cilantro

Directions

• In the bowl of a blender or food processor, pulse together marinade ingredients: ½ cup cilantro, ¼ cup chopped green onion, ⅓ cup olive oil, 4 Tbsp Tabasco Chipotle Sauce, ½ tsp black pepper. Blend until smooth.
• Place steak in a non-reactive dish (glass or plastic) and cover all sides with marinade. Cover with plastic wrap and refrigerate 6 hours or preferably overnight. Remove from refrigerator 30 minutes prior to grilling.
• Grill over Medium-high heat (450˚F) for 4 min per side for medium rare, or cook to desired doneness. To create the fancy grilling marks, rotate 45˚ after 2 minutes. Remove to a plate and let rest 10 to 15 minutes prior to cutting. Cut steak (against the grain) into thin strips and serve.
• Bring quinoa, water and salt to a boil then cover and cook 15 minutes or until water is absorbed and quinoa is soft. Remove from heat and let stand covered 5 minutes. Fluff with fork, add ½ Tbsp oil, 1 Tbsp lime juice, ¼ cup chopped cilantro and salt to taste.