Flank Steak with Yogourt Chipotle Spread
Serve with lightly grilled tortillas for a fajita style meal.
Ingredients
1 lb (450 g) beef flank steak
¼ tsp each salt, pepper and ground cumin
Sauce:
1 head garlic (unpeeled)
1 tsp olive oil
1 cup Astro® Original Plain Greek yogourt
½ cup chopped cilantro
¼ cup chopped green onion
1 tbsp finely minced chipotle pepper with juices
1 tsp sweet paprika
1 tsp granulated sugar
1 tsp each grated lime zest and juice
¼ tsp salt
Pinch ground cumin
Preparation
1. Sauce: Cut one-quarter off top of garlic head; drizzle with oil and wrap in foil. Roast in 350°F (180°C) oven until soft, about 1 hour. Let cool. Squeeze flesh into a bowl.
2. Stir in yogourt, cilantro, green onion, chipotle, paprika, sugar, lime zest, lime juice, salt and cumin until combined.
3. Sprinkle steak with salt, pepper and cumin. Place on a greased grill over medium-high heat; close lid and grill, turning once, until medium rare, 8 to 10 minutes.
4. Transfer to a cutting board and tent with foil; let stand for 10 minutes before thinly slicing. Serve with the yogourt spread.
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