When you’re craving a little barbecue flavor in winter, this recipe does the trick. Serve with mashed sweet potatoes.
- 2 tsp. olive oil
- 2 tsp. minced garlic
- 1/2 tsp. ground cumin
- Kosher salt
- 1-1/2 Tbs. minced canned chipotle in adobo sauce
- 1 Tbs. honey
- 1 Tbs. fresh lime juice
- 1 tsp. finely grated lime zest
- 1 lb. flank steak
Position an oven rack 6 inches below the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
Combine 1 tsp. of the oil, the garlic, cumin, and 1/2 tsp. salt in a 1-quart saucepan over medium-low heat; cook, stirring occasionally, until the garlic is golden, about 2 minutes. Add the chipotle and honey and stir until heated through, about 1 minute. Remove from the heat and stir in the lime juice and zest.
Rub the flank steak with the remaining 1 tsp. oil and season generously with salt. Transfer to the prepared baking sheet and broil, turning once, until slightly browned and cooked to your liking, about 3 minutes per side for medium rare.
Spread the glaze over the top of the steak and broil until it begins to bubble and darken in places, 1 to 2 minutes. Transfer to a cutting board and let rest for 5 minutes. Slice against the grain and serve.
nutrition information (per serving):
Calories (kcal): 210; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 3.5; Protein (g): protein g 24; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 6; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 530; Cholesterol (mg): cholesterol mg 70; Fiber (g): fiber g 0;