Preparation time: 25 minutes – Grilling time: 20 minutes Another: 10 minutes – Serves 6
Ingredients
- 1 (1 1/2 – 2 pound) beef flank steak
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup beef broth
- 1/4 cup lime juice
- 1/2 to 1 canned chipotle pepper in adobo sauce, finely chopped
- 1 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 head romaine lettuce, cut lengthwise into 6 wedges
- 2 avocados, peeled, pitted, and thinly sliced
- 1 1/2 cups grape tomatoes, halved lengthwise
- 1 1/2 cups snipped fresh cilantro
- 1 cup queso fresco, crumbled
- 4 scallions, thinly sliced
- Dry Rub Mix (recipe follows)
Method
- Slightly cut both sides of the steak with diagonal cuts, spaced out so that there is one every 1 inch. Put the beef in a baking dish. Rub both sides of the steak with the dry rub mix and leave it to sit for 10 minutes. Meanwhile, to make a dressing for the salad, heat olive oil over medium-high heat in a saucepan. Add garlic and cook for 30 seconds. Add broth, lime juice, chile pepper, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat. Boil gently, uncovered, for 5-7 minutes or until mixture is reduced to 1/2 cup, stirring occasionally.
- For a charcoal grill, grill the steak on the rack, with the grill uncovered, over medium coals for 17-21 minutes or until steak reaches medium doneness. Remove steak from grill; cover and set aside. Place romaine wedges on grill racks over coals. Grill for about 3 minutes or until wedges are wilted and browned, turning once. Transfer to a serving plate. (If you are using a gas grill, preheat it before reducing the heat to medium. First add the beef, and then place the romaine on the grill rack. Cover and grill as stated above.)
- Thinly slice steak across the grain and serve with romaine wedges. Top salads with avocado, tomatoes, cilantro, cheese, and scallions.
- Dry Rub: Combine 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon ground black pepper, 1/2 teaspoon ground cumin, and 1/4 to 1/2 teaspoon