3-Ingredient Chipotle-Lime Grilled Steak

This is the second time I made this, this time with venison and it was the best venison ever.

• karinp111

• Nevada

• 11/16/2020

As written, it is good. It is missing one very important thing. I made it again with skirt steak, adding 7 cloves of garlic and THAT made it a 4 forker for sure! And don't get all prissy with me about using 7 cloves of garlic. It's chipotle for crying out loud! And steak! It made great carne asada tacos.

• jmachinist

• San Diego, CA.

• 9/17/2020

STEPHEN206 FROM SEATTLE, WA, You didn't read the introduction closely. It says, "In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper)." So now that you've read it. The ingredients are as follows: 1 canned chipotle chile in adobo, 6 limes (juiced, wedges, and zested), and 1 1/2 pounds skirt or flank steak. I made it and it is great! Try it, you'll like it!

• roosevelt

• Redmond, WA

• 6/30/2019

made it with skirt steak. served with grilled potatoes and asparagus, sliced avocado and a dollop of greek yogurt. Will definitely be going into the summer grilling repertoire.

• zoeycooks

• Boston, MA

• 5/20/2019

I LOVE this recipe. You can even marinate ahead of time and freeze. This is a crowd pleaser - even my kids love it.

• jaime_j

• Chicago

• 3/27/2019

Delicious & so easy! I've made this twice already, and I can't recommend it enough. I live in an apartment and don't have a grill or grill pan, so we used a griddle pan that goes on the stove top - worked just fine.

• mrella22

• Staten Island, NY

• 11/14/2018

Delicious and a great recipe for using flank steak . Leftovers were turned into arachera like strips and served in a corn Tortilla with Salsa Verde next day for lunch . Yum!

• helenc486

• Pei, Canada

• 11/12/2018

I pounded it a little flatter and used my hole puncher thingy to get max flavor. About 2 min per ide was perfect and it real had a great flavor. I marinated overnight.

• baltisraul

• tallahassee, fl

• 8/19/2017

Twschopf, are you slicing it thinly, across the grain and at a 45° angle?

• betsymont

• Pawling, NY

• 8/10/2017

Could be awesome. Yet, I count 7 ingredients.

• stephen206

• Seattle, wa

• 8/10/2017

班布里奇,你在做饭!我只滨te for 30 minutes. Flank or hanger steak, $8.99/lb or cheaper is fabulous. Sometimes I just use salt and pepper and a bit of olive oil and balsamic. Room temperature, dry meat, salt and pepper. Then put in hot pan, watch it very closely, turn a few times if it is getting too brown. The trick is not to overcook. Should be seared on the outside and rare inside. It will continue to cook while it rests. Should melt in your mouth with great texture!

• lindagallery

• Mill Valley

• 8/10/2017

I have several good flank steak recipes. The secret is marinate overnight, preferably, and grill it 11-12 minutes total for med-rare (depends on heat of fire), and slice thin against the grain. I think you will always have tough flank if you cook past med. We don't have tough flank steak using this method for 40+ years.

• suetowner

• Hendersonville, NC

• 8/10/2017

Good flavor, but I sure can't figure out how to make a flank steak tender. I marinated it for 6 hours and it was still kind of chewy/tough. I would make it again, but use a higher quality of meat.

• twschopf

• Bainbridge Island, WA

• 8/9/2017