Spiced Habanero Flank Steak
Spiced Habanero Flank Steak paired with a pinapple cilantro purée! The perfect recipe for some spiced heat and citrus to cut through it all!
Servings: 4 People
Cost: $45
Ingredients
Steak:
- 2-3 Flank Steaks
- 1 tbsp of Canola Oil
- Chopped Cilantro for garnish
- Sliced Limes for garnish
Spiced Habanero Marinade:
- 2-3 Habanero Pepper
- 6-8 Garlic Cloves
- 1/8 cup of White Vinegar
- 1/4 cup of Soy Sauce
- 2 tbsp of Chipotle Puree
- 1.5 tbsp of Sweet Onions
- 1.5 tbsp of Scallions
- 1 tbsp of Ginger Paste
- 2 tsp of Sea Salt
- 2 tsp of Black Pepper
- 1 tsp of Dried Thyme
- 2 tsp of Brown Sugar
- 1 tsp of Cinnamon
- 1 tsp of Allspice
- 1 tsp of Nutmeg
Pineapple Cilantro Puree:
- 1/8 cup of Pineapples cubed
- 6-8 Garlic Cloves
- 1 tbsp of White Onion
- 1 tbsp of Soy Sauce
- 1.5 tbsp of Cilantro
- 1 tsp of Hot Sauce
- 1 tsp of Black Pepper
- 1 tsp of Sea Salt
- 1 Orange juiced
- 1 Lime juiced
Instructions
- Add all the ingredients for the Spiced Habanero Marinade to the blender. Blend until smooth. Add your flank steak to a food safe bowl or bag along with the marinade. Mix thoroughly then place in the fridge for at least 4 hours but ideally overnight.
- The next day, add your ingredients for the Pineapple Cilantro Puree to a blender and blend until smooth. Place in the fridge until ready to use.
- Preheat your fire to high temperature (around 400F) for direct grilling.
- Pull your steaks out from the fridge and discard leftover marinade. Add steaks to the grill and cook for about 6-7 minutes per side or until the internal temperature is 125F internal. Once done, pull the steaks off and rest for 5-7 minutes.
- Slice your steaks, garnish with cilantro plus limes and serve with the Pineapple Cilantro Puree on the side. Enjoy!