Chipotle Flank Steak With Black Bean Avocado Salsa Recipes

MEXICAN RICE WITH CHIPOTLE PORK & AVOCADO SALSA

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the pork with 1 tbsp of the chipotle paste, cumin, paprika, sugar and some seasoning. Spread on a baking tray, drizzle with the vegetable oil and bake for 20 mins until tender.
• Meanwhile, cook the rice following pack instructions until just cooked, then drain. Put back in the pan, add the beans and keep warm with a lid on.
• In a small bowl, toss the avocado with the red onion, most of the coriander, remaining chipotle paste and lime juice, then season. Serve the rice and beans with the pork, avocado salsa, jalapeño, lime wedges and remaining coriander.

CLASSIC CHIPOTLE STEAK

Steps:

• In a bowl, combine all ingredients except steak. Set aside 1/4 cup of the sauce.
• Place steak in a resealable plastic bag. Pour remaining sauce over steak, seal bag, then turn bag over several times to evenly coat steak. Refrigerate at least 30 minutes to marinate.
• Preheat grill to medium heat.
• Remove steak from bag; discard marinade.
• Grill steak 13 to 16 minutes for medium-rare to medium doneness, turning occasionally and brushing with the reserved 1/4 cup of sauce.

CHIPOTLE FLANK STEAK

Steps:

• Combine first 4 ingredients in a bowl. Brush both sides of steak with olive oil then sprinkle with rub.
• Heat grill. Grill steak, covered over medium heat or coals 6-8 minutes for medium-rare, turning once. Let stand 5 minutes before slicing. Slice across the grain into 1/2" slices.

BLACK BEAN AVOCADO SALSA

Steps:

• Mix together lime juice, olive oil, garlic, salt and cayenne pepper in a big bowl.
• Add all other ingredients, stir well and refrigerate.
• Serve cold with Tortilla chips.