Grilled Flank Steak

By AMNW Intern

Chef Tse showed us a spiced up version of grilled flank steak.

Grilled Chili Lime Flank Steak

Recipe created for (


Serves 6


2 chipotle chilies, finely chopped

1 tablespoon adobo sauce (from the chipotle chilies)

Zest from 3 limes

1 clove garlic, crushed

1/4 cup chopped cilantro

1 flank steak (about 1 1/2 pounds)

3 tablespoons olive oil

Lime wedges for serving


In a small bowl, mix together the chilies, adobo sauce, lime zest, garlic, and cilantro. Press the rub into the flank steak, coating well. Place the flank steak into a large resealable plastic bag and add oil. Marinate in the refrigerator at least 2 hours.


Preheat grill for medium heat. Lightly oil the grill using a pair of tongs and paper towels dipped in olive oil. Remove the steaks from the marinade bag and let stand at room temperature 30 minutes. Season with salt. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Remove from grill and let stand 5 minutes tented with foil. Thinly slice steak crosswise and divide steak among 6 plates. Serve with lime wedges.

Grilled Summer Vegetables with Basil Oil

Recipe created for (


Serves 6


3 medium yellow squash

3 medium zucchini

1/2 cup extra virgin olive oil

1 bunch basil, roughly chopped

Salt and pepper


Prepare the grill for high heat. Cut vegetables horizontally into 1/4 inch to 1/2 inch thick slices.


Put oil and basil in a tall cup. Blend using a hand mixer. (If you don’t have a hand mixer, use a food processor or a blender.)


Brush vegetable slices with the basil oil and season with salt and pepper. Grill slices for 5 to 7 minutes per side, until they reach desired tenderness. Brush with additional oil, and turn occasionally to prevent sticking or burning.


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