Description
Grilled Flank Steak with Chipotle Honey Sauce is a Mexican-style flank steak featuring lime, cilantro and chipotle chile peppers in adobo sauce. I love serving juicy slices of flank steak on homemade corn tortillas with grilled vegetables and avocado slices. When corn tortillas just aren’t happening in my kitchen I serve this steak with Mexican rice and corn on the cob.
Years ago I fell in love with the vibrant flavours of Southwestern cuisine. Of course there are differences in the dishes of the American southwest and Mexico, but for the everyday cook who simply wants delicious meals I mix and match all of them. I’ve got a long list of favourite recipes in this category so if you like chipotle chiles and Mexican cuisine I suggest you do the same.
Prep Once, Eat Twice – Grilled Flank Steak
Flank steak is ideal for marinating and grilling. It’s always a large piece of meat so I can get more than two meals from it. With my prep once, eat twice strategy I cut the meat in half, marinate all of it then put one piece in the freezer. Depending on how organized I am this happens in one of two ways. Ideally I’ll put half in the freezer when I’m making the marinade. The meat marinates as it freezes and again as it thaws. Sometimes that little extra step is too much and I simply marinate the whole piece of meat. In that case I cut it in half while I prep for dinner. Half goes out to the barbecue and the other half still makes it to the freezer.
Either way I’m guaranteed a second meal with juicy slices of meat hot off the barbecue. The other bonus with this recipe is that the Chipotle Honey Sauce is already in the fridge waiting.
PIN Grilled Flank Steak for later…
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Organize For Success – Chipotle Honey Sauce
The Chipotle Honey Sauce recipe makes a generous portion so expect to have some leftover. I put the sauce right into a Mason jar with a plastic lid when I make it. It will keep in the fridge for several weeks so label it! When I serve that second meal I am super happy that I made the effort.
I always think my sauce is recognizable the day I make it but I’ve learned, they all look the same after a few days. Labelling it is the only solution. To learn more about my tips for success in the kitchen check out this post, Organize For Success with Labeling and this post, Organize For Success with Mason Jars.
How To Use Chipotle Chiles in Adobo Sauce
I love chipotle chiles in adobo sauce so much that I wrote a whole blog post about how I store them and use them. Check it out here Chipotle Chiles in Adobo Sauce vs Chipotle Chile Powder if you want to know more. Here’s what you need to know for this recipe.
I always used them chopped fine or pureed so I puree the whole can when I open it. One chipotle chile is equivalent to 1½ – 2 teaspoons of puree. Use this as a guide and adjust according to how much heat you like.
| 1½ – 2 teaspoons pureed chipotles in adobo sauce = 1 chile pepper in adobo sauce |
Get The Tools for Grilled Flank Steak
Slowly invest in the exact cooking tools you want and over time you’ll see what a good idea that was.
- Everyone needs a barbecue and they all get the job done: road trip standup BBQ, moderately priced backyard BBQ, a nice Broil King and you can pay as much as you want for all the features I’m not even aware of.
- Good quality marinating containers such as Tupperware, I have 2 sizes, will serve you for decades so make the investment and quit throwing away plastic bags.
- Tortilla press to make the tortillas; cast iron or ceramic
More Ways to Cook With Chipotle Chiles
Once you bought the chipotle chile peppers in adobo sauce you need a few recipes to use them in. I’ve got you covered for that! From the much loved Chipotle Mayo (the REAL thing!) to mom’s homemade chile there is no end to the possibilities for these smoked and dried jalapeno chiles. The vinegar-based adobo sauce creates the distinct flavour to many Mexican and Southwestern dishes. Use this list as a guide and try them anywhere you think they would be good.
- Homemade Chipotle Mayo
- Avocado Chipotle Sauce
- Braised Beef Short Ribs in Coffee Ancho Chile Sauce
- Grilled Corn on the Cob with Chipotle Butter
- Mom’s Homemade Chili
Do you love these little chipotle chiles as much as I do? I’d love to hear in the comments how you like to use them or if you’ve tried them for the first time.
Originally posted October 2015, updated September 2021
More Recipes To Create Your Own Menu
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Ingredients
| CHIPOTLE HONEY SAUCE |
| 1 Tbsp pureed chipotle chiles in adobo sauce (2-3 chiles) |
| 2 garlic cloves, finely chopped |
| 2 Tbsp chopped fresh cilantro |
| 1/2 cup lime juice |
| 1/4 cup honey |
| 2 Tbsp vegetable oil |
| 2 Tbsp balsamic vinegar |
| 2 Tbsp Dijon mustard |
| 1 tsp cumin |
| 1 tsp salt |
| ½ tsp pepper |
| LIME MARINATED FLANK STEAK |
| 2-2½ lb flank steak |
| 2/3 cup lime juice |
| 1 Tbsp chopped cilantro |
| 2 garlic cloves, chopped |
| 1 tsp pureed chipotle chiles in adobo sauce |
Directions
- 1
- CHIPOTLE-HONEY SAUCE
- 2
- Combine all ingredients in a large measuring cup. Microwave for 30 seconds to warm the honey. Stir until well combined. Set aside. Can be made several days in advance. Serve at room temperature.
- 3
- LIME-MARINATED FLANK STEAK
- 4
- Put steak in a marinating container. Combine ingredients and pour over steak. Marinate overnight.
- 5
- COOKING AND SERVING
- 6
- Heat the grill. Cook the steak, turning once, for 6-8 minutes depending on thickness, for medium rare. Let steak stand, covered with foil, for 5 minutes. Slice in thin strips and serve with Chipotle-Honey Sauce.
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