John Wayne's Chipotle Flank Steak Recipe
- 1/2 cup orange juice
- 1/2 cup honey
- Juice of 2 limes
- 1/2 cup chopped cilantro leaves
- 3 garlic cloves, grated
- 3 Tbsp Dijon mustard
- 1 chipotle in adobo sauce, minced, with 1 Tbsp sauce
- 2 tsp ground cumin
- 2 tsp kosher or fine sea salt
- 1 tsp pepper
- 11/2—2 lb flank steak
- 1 Tbsp cold butter
Combine the orange juice, honey, lime juice, cilantro, garlic, mustard, chipotle in adobo and sauce, cumin, salt and pepper in a mixing bowl and whisk together. Put the steak in a large food storage bag, pour in the marinade and let marinate at room temperature for 1 hour or in the refrigerator for 4 to 8 hours.
Remove the steak from the marinade, pour the marinade into a saucepan, pat the steak dry and let come to room temprature if refrigerated. Bring the marinade to a boil. Continue to boil the marinade while the steak cooks and rests until it reduces to 1/4 cup. TAke off the heat and stir in the butter until it melts.
Preheat a cast-iron grill pan over high heat for 5 minutes. Spray the pan with nonstick cooking spray. Place the steak on the hot grill pan and cook, undisturbed, for 4 minutes. Flip and cook for another 4 minutes or until desired doneness. Take off the grill pan and let rest 5 to 10 minutes before slicing. Slice the meat against the grain. Serve with the sauce, lime and orange wedges and fresh cilantro if desired.