Chile-Rubbed Flat Iron Steak
- In a heat proof bowl, pour boiling water over chilies until fully submerged. Steep for 40 minutes, or until softened.
- Remove chilies from water and reserve water. Transfer chilies to a blender along with chipotle peppers, adobo sauce, vinegar, brown sugar, paprika, salt, cumin and garlic. Start blending and slowly stream in 4-6 tablespoons of the reserved water. Blend until smooth. Place marinade in a resealable bag with steak and refrigerate overnight.
- Preheat grill to medium-high. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups. Cook until nicely browned and an instant-read thermometer inserted into the thickest part reads 130°, about 3-4 minutes per side for medium-rare. Let rest 10 minutes.
- Transfer to a cutting board and slice against the grain on an angle, into 1/3-inch thick slices. Transfer to a serving platter along with any accumulated juices. Sprinkle with more salt to garnish.
Recipe Courtesy of Executive Chef Mary Nolan, Bon Appétit
Photo Courtesy of Lisa Romerein