Grilled Steak with Honey Chipotle Glaze

Steak is rare in the Frugal Household. 🙂 Seldom eaten, it’s usually one of the cheaper cuts, and it’s given all the help it can get. This one is flavored with a Chili Lime marinade and slathered with a Honey Chipotle glaze – you’ll think you’ve died and gone to heaven!

Grilled Steak with Honey Chipotle Glaze

The grilled steak with the marinade and the honey chipotle glaze just jumps with flavor and will transform any old grocery steak into a gourmet extravaganza. 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 more generic packets of “steak” or “London Broil” (which is usually round – cut your own; see Strategies, below) to sirloin in this recipe.

Red Cabbage Slaw with Mexican Flavors
Red Cabbage Slaw with Mexican Flavors

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.

This recipe came from Della Flemming of Sak’s Catering in New York, and it’s long been a family favorite. We love the glaze so much, we double or triple it – part is brushed on the steak, part drizzled over when it’s done or passed at the table.

Stupid Simple Sweet Potato Fries - They're actually crispy!
Stupid Simple Sweet Potato Fries – They’re actually crispy!

I like to serve this Chipotle Glazed Steak with a few fresh, vibrant sides; ones that will stand up to the flavor 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 – the Mexican flavors play off very well with the glaze and it’s tangy and refreshing, yet doesn’t seem out of place, even in the winter. 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 play well with the steak.

Grilled Steak with Honey Chipotle Glaze

Grilled Flank Steak with Honey Chipotle Glaze

  • Servings: 4
  • Time: 1 hr
  • Difficulty: easy
  • Print

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 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 after the steak is finished. May be made a day or two ahead.

Steak:

  • 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.

from the kitchen of http://www.frugalhausfrau.com

Let’s talk about how to save money/time on this recipe:

  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving time and managing food.

Nutrition:

Calories 322; total_fat 26 40 %; Saturated Fat 6 30 %; Monounsaturated Fat 2 g; Polyunsaturated Fat 0 g/ Trans Fat 0 g; Cholesterol 81 mg 27 %; Sodium 618 mg 26 %; Potassium 41 mg 1 %; Total Carbohydrate 13 4 %; Dietary Fiber 1 2 %; Sugars 10 g; Protein 29 59 %; Vitamin A 3 %; Vitamin C 13 %; Calcium 1 %; Iron 22 %

18 thoughts on “Grilled Steak with Honey Chipotle Glaze”

    1. Me, too. In the photo I used bottom round. My son’s gf said she wanted hers well, big mistake!

      We have Chipotles in Adobo at the grocery store, but I moved here from Colorado, and it was a long time b4 they became popular. A big box store like Sam’s might have them, or you can order them from Amazon. I don’t do that much, but it would be worth it for these! I just freeze what I don’t use.

  1. We don’t eat steak very often either, but I bought one for us to have for a Valentine’s Day dinner. I think I am going to try this on it. It looks and sounds amazing. I love all the ingredients you put in the sauce and marinade. Thank you so much for the recipe!

  2. Really sounds great and I love the marinade and glaze. Really sounds super flavorful. Flank Steak is very expensive here but it ‘s one of my favorite cuts of beef. I prefer to the even pricier cuts. Must try this.

  3. I love steak as well but ration myself to the rare t-bone/porterhouse and cheaper cuts like this that have to be marinated or flash seared. I like the idea of cutting your own steaks from a round.

      1. I’m frugal cause I like to eat well and don’t have the money to eat out very often so most, if not all, of my cooking is from scratch. By saving money regularly, I can splurge on more expensive ingredients every once in a while.

        1. I am the exact same way – I’ll spend more when it counts (for me) without a backwards glance. By eliminating a lot of waste, staying away from most “junk” and shopping carefully I don’t have a second thought about splurging.

          The bag of chips I bought for my onion dip was on sale, but regular price was $4.99. That puts it all in perspective, doesn’t it!!

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