The last time we featured a steak recipe from John Ash the dish proved wildly popular. Our blog lit up with hits. Here’s another steak recipe from the California chef and culinary instructor — this one for a spicy, marinated flank steak. It would be great for a July 4th cookout.
Ash likes this recipe for the flavors it delivers, both through the marinade and the accompanying lime-chipotle chili sauce. “The accompaniments are what make this dish,” he told us. You could substitute pork, chicken, or fish such as tuna if beef isn’t on your Fourth of July menu. If you use seafood, don’t marinate it for more than a couple of hours.
The dish also is good for a warm summer day when you don’t want to heat up the kitchen. “It doesn’t involve any stove-top or oven cooking,” said Ash.
To begin, the steak marinates in a sauce made from chipotle chilies in adobo, garlic, cilantro, extra virgin olive oil, red wine and soy sauce. You can find chipotle in adobo sauce in small cans in most Latin sections of the supermarket.
Grill the meat over a hot fire until medium rare, or the desired doneness. The grilled meat is served with an incredibly flavorful sauce that includes chipotle in adobo, honey, fresh lime juice, brown mustard, cumin and allspice.
Ash recommends garnishing the dish with grilled sweet red onions, grilled red and yellow peppers, and cilantro sprigs.
Don’t worry about leftovers. “Any leftover meat and sauce can be used the next day for great burritos,” Ash advised.
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch