Mexican Chipotle Steak


2 lb flank steak (1 kg)
2 chipotle peppers in adobo sauce
2 large garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon
Vegeta dry soup base
1/3 cup red wine
1/4 cup red wine vinegar


  • In a shallow dish, large enough to hold steak, whisk wine, olive oil, vinegar and chipotle peppers until smooth.
  • Mix together minced garlic cloves, salt and dry vegetable soup base and rub lightly into the steak.
  • Pierce steak all over with fork.
  • Place steaks in marinade, turning to coat.
  • Marinate covered and refrigerated for at least 3 hours or overnight.
  • Remove steak from marinade and pat dry. Reserve the leftover marinade and put it into a small saucepan.
  • Preheat barbecue to medium and grease grill.
  • Boil marinade for 3 to 4 minutes until thickened slightly.
  • Grill steak for 5 to 6 minutes a side, remove from barbecue and let stand for couple minutes before slicing.
  • Slice across the grain into nice thin strips.
  • Serve with steamed or barbecued vegetables and salads.
  • Top with thickened marinade sauce.

Makes 4 servings.

Note: Flank steak is best served rare or medium rare. If you want rare steak cut the grilling time to 4 to 5 minutes a side.

Chipotle peppers can be found in our online store and usually in an international section of your local supermarkets or specialty stores. You can substitute chipotle peppers for jalapeno peppers.

Real Cooking