Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Canned chipotle chiles in adobo sauce bring smoky depth wherever they go, and a marinade such as this is an excellent way to harness their flavor bomb potential. Once the flank steak has rested, thinly slice and enjoy as is, or layer into warm corn tortillas with your favorite toppings for a batch of epic steak tacos.

Recipe by Cooking Light January 2016


Credit: Jennifer Causey; Prop stylist: Lindsey Lower

Recipe Summary test

Serves 6 (serving size: about 3 ounces)


Ingredient Checklist


Instructions Checklist
  • Combine orange juice, lime juice, minced chipotle chile, adobo sauce, honey, grated garlic, 3/4 teaspoon kosher salt, and cumin in a large zip-top bag. Add flank steak to bag; seal and refrigerate 1 hour. Preheat oven to 350°. Heat a grill pan over medium-high heat; coat with cooking spray. Add steak; cook 4 minutes on each side. Transfer to a jelly-roll pan; bake at 350° for 3 to 4 minutes. Transfer steak to a cutting board; let stand 5 minutes. Cut into thin slices. Sprinkle steak with 3/4 teaspoon kosher salt.


Nutrition Facts

162 calories; fat 6.3g; saturated fat 2.3g; mono fat 2.2g; poly fat 0.2g; protein 24g; cholesterol 70mg; iron 2mg; sodium 332mg; calcium 27mg.