If your dad is a smoky kind of guy, and if he loves grilled steak and is a fan of Southwestern and chipotle flavors, this Father’s Day is the time to whip up this grilled steak recipe from Food & Wine that goes hand in hand with this perfect grilling weather.
We used a ribeye cut of steak - a marbled and tender cut from the rib section with an abundance of delicious beefy flavor. (Checkout our guide about this cut and other cuts of steak.) This cut, paired with a bold Southwestern-style marinade that’s brimming with smoky chipotle and fresh orange juice, will be one for the books this Father’s Day.
It’s quick, it’s easy, and here’s how to make it.
One 1 and 1/2-pound ribeye steak (about 3/4 inch thick)
- 1/4 cup fresh orange juice
- 1 canned chipotle in adobo, and 1 tablespoon adobo sauce from the can
- 1 large garlic clove
- 2 tablespoons extra-virgin olive oil
- 2 Hass avocados (cut into 1/2-inch dice)
- 1/2 cup fresh corn kernels (from 1 ear of corn)
- 1/4 cup red onion (minced)
- 1 small jalapeño (seeded and minced)
- 1 tablespoon fresh lime juice
- Kosher salt and freshly ground pepper
- Either light the grill or heat the grill pan.
- After putting the steak on a flat surface, carefully cut through its center with a sharp knife (cut parallel to the work surface), and leave 1/2 inch of meat attached at the side so that it can be opened (like a book). Once finished, set the butterflied steak aside on a baking dish or in a medium bowl.
- Combine the orange juice, chipotle, adobo, garlic, and 1 tablespoon of olive oil in a blender and puree it until it’s smooth.
- Pour the marinade over the steak, and let it sit for 10 minutes.
- Meanwhile, carefully mix the avocados, corn, red onion, jalapeño, lime juice, and 1 tablespoon of olive oil in another medium bowl. Season with salt and pepper to taste.
- Once the steak has sat for 10 minutes, remove it from the marinade and let the excess marinade drip back into the bowl (do not wipe off the excess marinade). Season the steak with salt and pepper.
- Grill the butterflied steak flat over moderately high heat, and turn it once, until it’s doneness is medium - about 6 minutes on each side. (Checkout our guide on different levels of steak doneness).
- Once it’s done, transfer it to a cutting board, cover it with foil, and let it rest for 5 minutes (don’t cut into it too soon, or the juices will leak out).
After the steak has rested, thinly slice it against the grain. (Slice it across the muscle fibers, not along. Slicing across the fibers helps to make your steak much easier to chew.)
To top it off, serve your beautifully grilled flat iron steak with the avocado-corn relish, and enjoy!
Photo credit: Gepharts3d