Here in the Frugal household, we don’t eat a lot of steaks; well, duh, that’s because we’re frugal!! But when a real craving hits or maybe thee’s a special occasion, especially in the summer, that’s when I pull out my Grilled Steak with Honey Chipotle Glaze. It never fails to impress!
And I never use an “expensive” steak when I make this recipe, although I suppose you could. See I have this kinda “rule.” When I have a pricey steak, I enjoy it as is, maybe a little salt and pepper and then it’s grilled to perfection to enjoy in all its glory. When I use a cheaper cut, I give it all the help I can – and this recipe delivers!.
About Grilled Steak with Honey Chipotle Glaze:
So this steak is a cheaper cut, and that help comes from flavoring it with a Chili Spiked Lime Marinade and while it’s cooking, slathering it with a Honey Chipotle Glaze. I make extra of that glaze for serving, too, because there is no doubt it steals the show. You’re going to want to serve the steak drizzled with just a bit of that glaze and then pass the rest at the table.
You’ll think you’ve died and gone to heaven! This grilled steak just jumps with flavor and I swear, this recipe will transform any old grocery steak into a gourmet extravaganza. This recipe is courtesy of Della Flemming of Sak’s Catering in New York, and it’s long been a family favorite.
I like to serve this Chipotle Glazed Steak with a few fresh, vibrant sides; ones that will stand up to the bold flavors of this steak, and ones that are healthy enough to bring some balance to the dinner table. Stupid, Simple Sweet Potato Fries go well, and my Red Cabbage Slaw is excellent with this steak – the Mexican flavors play off very well with the glaze and it’s tangy and refreshing. If you’re thinking green salad, one that’s full of lovely veggies, cucumbers, shredded carrots, and so on, try this Creamy Lime Vinaigrette; the flavors of that lime dressing play well with the steak.
Making Grilled Steak with Honey Chipotle Glaze:
The original recipe calls for flank, which is pricey in my area. I’ve had a lot of success (and even had people ask me who my butcher is) using the less expensive sirloin and even the generic “London Broil” which is usually a cut from the round. As long as the steak is kept rare to medium rare and sliced thinly against the grain, these cheaper cuts can be fantastic. Frankly, they benefit more from the marinade than their more expensive counterparts.
Saving Money on Grilled Steak with Honey Chipotle Glaze:
Steak: Always volatile in pricing, watch for the sales around just about any holiday and throughout the summer; avoid the precut steaks labeled just “steak.” They’re usually cust from the round; if you’re going to use round, pick up a round roast and slice it yourself. It will be a lot less per pound. Sirloin can usually be found o sale; again look for a roast and you can cut to the exact thickness you’d like. A larger steak, sliced thinly will go further than individual steaks.
Chipotle: Buy a can (watch for great prices around Cinco de Mayo and the Superbowl) and use the amount you need for this recipe. Place the rest in a ziplock and freeze. It’s easy to break off the amount you need for another recipe.
Limes: In season in the winter months, here – limes are often on sale throughout the year 4 to 5 for a dollar. The rind holds as much or more flavor than the juice, so even if the recipe I’m using uses only juice, I’ll zest it and place the zest in the freezer. It may dry out but still retains a lot of flavor. If your lime is hard, microwave it for a minute and then roll it on the counter before juicing.
Honey: Always expensive these days, especially with the depletion in the bee population Look for great sales at your pharmacy if you live in a larger city with national chains. You’ll usually find coupons in the store ad. Aldi’s sometimes has decent prices, too. If your honey becomes crystallized, put in a pot of water on the stovetop and gently heat.
Grilled Flank Steak with Honey Chipotle Glaze
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon Hoisin sauce
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons (about 1 chile) from a can of Chipotle chile in adobo sauce
- 1 clove garlic, minced
For the glaze, mix all ingredients. I usually double or triple. Divide a portion to use on the steak as it’s cooking, but keep a portion aside to use for drizzling and passing with the meal after the steak is finished. May be made a day or two ahead.
- 1 1/4 to 1 1/2 pounds of flank steak, or alternate choice
- 3 tablespoons olive oil
- 3 tablespoons freshly squeezed lime juice
- 1 clove garlic, minced
- 1 teaspoon cumin
- 1 lime, sectioned for garnish
For the steak, mix marinade ingredients. Add steak to a large, shallow pan or Ziploc bag, drench with the marinade and place in the refrigerator for one to four hours. Remove from marinade and set at room temperature for 20 to 30 minutes before grilling.
Brush top and bottom of steak with part of the glaze. Cook for three to four minutes per side on a medium-hot grill for medium-rare, brushing again with more glaze as it’s turned.
Watch the internal temperature closely, this steak should be cooked from rare to medium-rare, but no longer to maintain tenderness. Timing will vary depending on the temperature of the grill, the thickness of the meat and the type of steak cooked.
To serve, let rest five minutes, then thinly slice diagonally across the grain. Drizzle with the reserved glaze. Garnish with lime.
Note: You’ll need two to three limes for this recipe. If serving four, you might be able to cut one lime in half and use that half for garnish, juicing the rest, depending on the size and juiciness of the lime.
Nutrition: Calories 322; total_fat 26g 40%; Saturated Fat 6g 30%;Monounsaturated Fat 2g; Polyunsaturated Fat 0g; Trans Fat 0g; Cholesterol 81mg 27%; Sodium 618mg 26%; Potassium 41mg 1%; Total Carbohydrate 13g 4%; Dietary Fiber 1>g 2%; Sugars 10g; Protein 29g 59%; Vitamin A 3%; Vitamin C 13%; Calcium 1%; Iron 22%