Ingredients:
2 Pounds Of Fresh Juicy Flank Steak
3 Tablespoons Of Diced Fresh Rosemary
1 1/2 Cups Of Hellmann's Real Mayonnaise
7 Ounces Of Embasa Chipotle Peppers In Adobo Sauce
4 1/2 Tablespoons Of Great Lakes Select Honey
1/2 Cup Of Lee Kum Kee Premium Dark Soy Sauce
1/2 Cup Of Bertolli Extra Virgin Olive Oil
6 Large Fresh Minced Garlic Cloves
1 1/2 Tablespoons Of Fresh Ground Black Pepper
1 Teaspoon Of Kosher Salt
Information:
Serving Size 8
580 Calories Per Serving
52 Grams Of Fat
Preparation Instructions:
To begin this recipe, you will first need to take out a sealable Ziploc bag. Next add into the bag the soy sauce, honey, extra virgin olive oil, diced rosemary, minced garlic, ground pepper, and kosher salt. Slide your flank steaks into the bag, seal it, then work the marinade contents over the meat so that you have an even coating. Once done place the bag into the refrigerator to chill for four to eight hours. Moving right along, next fire up your backyard grill to medium high heat. Grease your grill grate with the extra virgin olive oil. Once the grill is hot, toss on your flank steaks, and sear each side for about two to four minutes. Once the juices are lock into the meat through the searing process, slide the steaks over to a medium low heat spot on the grill, and let them simmer for about seven minutes per side. While you're grilling your steaks, feel free to splash a little of your left over marinade on to them, especially if you didn't have a lot of time to let them marinate. Once your steaks are done, pull them off the grill, and then let them cool for five minutes before serving. While your steak is cooling down, take out a small mixing bowl, and add in the diced chipotle peppers in Adobo sauce, as well as the mayonnaise. Stir the sauce together until it's even and creamy. Your steaks are now ready to serve along with the spicy mayonnaise chipotle pepper garnish.
