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Categories:Viewed: 100 - Published at: 4 years ago
Ingredients
- 1 whole Flat Iron (chuck Top Blade), Flank Or Skirt Steak, About 1 1/3 Pounds
- 1 Tablespoon Tabasco Chipotle Sauce
- 1 Tablespoon Garlic, Minced (about 3 Cloves)
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Chili Powder
- 1 teaspoon Black Pepper
- 1 whole Lime, Juiced
- Canola Oil
Method
- Put all of the ingredients in a gallon zip-top bag and seal, removing all of the excess air.
- Slosh the bag, and massage it with your hands to get all of the ingredients combined.
- Refrigerate for at least two hours, and up to four hours.
- Start your grill and prepare for direct grilling over medium-high heat (400-450 degrees ).
- Remove the steak from the bag and pat each side dry with paper towels.
- Oil each side of the steak lightly with canola oil.
- Note: These cooking times are approximate, and they based on a steak that is about 3/4 thick.
- Your mileage may vary.
- Grill the steak until it readily releases from the grate, about three minutes.
- Rotate the steak 45 degrees and continue cooking for about two minutes.
- Flip the steak over and grill three minutes more.
- Rotate the steak 45 degrees and continue cooking for about one more minutes.
- Remove the steak to a platter and let rest ten minutes.
- Slice across the grain into 1/4 slices.
- Serve and enjoy!
