Best 2 Adobo Flank Steak Recipes

Adobo flank steak is a delectable and flavorful dish that combines the richness of the adobo sauce with the tender texture of flank steak. Originating from the Philippines, adobo is a cooking method that uses vinegar, soy sauce, garlic, and bay leaves to create a savory and tangy sauce. When used to marinate and cook flank steak, the adobo sauce infuses the meat with a burst of flavors, resulting in a tender and juicy dish that is perfect for any occasion. Whether you're looking for a quick and easy weeknight dinner or an impressive meal to serve at a gathering, adobo flank steak is sure to satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

FLANK STEAK IN ADOBO RECIPE - (5/5)

FLANK STEAK IN ADOBO Recipe - (5/5) image

Provided by á-32773

Number Of Ingredients 21

Ingredients

Adobo
1 ½ ounces dried ancho chiles, stemmed and seeded
1 ounce dried pasilla chilies, stemmed and seeded
¾ cup salsa verde
¾ cup chicken broth
½ cup orange juice
⅓ cup packed brown sugar
¼ cup lime juice (2 limes)
1 ½ teaspoons dried oregano
1 teaspoon salt
½ teaspoon pepper
Flank Steak
2 ½-3; pounds flank steak, trimmed and cut into 1 1/2-inch cubes
Salt and pepper
2 tablespoons vegetable oil
1 onion, chopped fine
8 garlic cloves, minced
1 tablespoon ground cumin
12 (8-inch) flour tortillas, warmed
4 ounces queso fresco, crumbled (1 cup)
½ cup coarsely chopped fresh cilantro

Steps:

Salsa verde is a green salsa made from tomatillos and green chiles. Our favorite store-bought brand is Frontera Tomatillo Salsa. You can substitute skirt steak for flank steak here, if desired. If queso fresco is unavailable, you can substitute farmer's cheese or a mild feta. This dish is also great served over rice. 1. FOR THE ADOBO: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Arrange anchos and pasillas on rimmed baking sheet and bake until fragrant, about 5 minutes. Immediately transfer chiles to bowl and cover with hot tap water. Let stand until chiles are softened and pliable, about 5 minutes. Drain. 2. Process salsa verde, broth, orange juice, sugar, lime juice, oregano, salt, pepper, and drained chiles in blender until smooth, 1 to 2 minutes. Set aside. 3. FOR THE FLANK STEAK: Reduce oven temperature to 300 degrees. Pat beef dry with paper towels and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add half of beef and cook, stirring occasionally, until well browned on all sides, 6 to 9 minutes. (Adjust heat, if necessary, to keep bottom of pot from scorching.) Using slotted spoon, transfer beef to large bowl. Repeat with remaining 1 tablespoon oil and remaining beef. 4. Add onion and 1/2 teaspoon salt to now-empty pot. Reduce heat to medium and cook, stirring occasionally, until golden brown, 3 to 5 minutes, scraping up any browned bits. Add garlic and cumin and cook until fragrant, about 30 seconds. Stir in adobo, beef, and any accumulated juices until well incorporated and bring mixture to simmer. 5. Cover pot and transfer to oven. Cook until beef is tender and sauce has thickened, about 1 1/2 hours. Season with salt and pepper to taste. Serve with flour tortillas, sprinkled with queso fresco and cilantro.

ADOBO FLANK STEAK

Adobo Flank Steak image

I love making this smoky and unique style of flank steak in the summer time served with my Roasted Tomato and Corn Relish (recipe on my page).

Provided by Melanie B.

Categories Steak

Time P1DT15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 -1 1/2 lb flank steak, trimmed
2 garlic cloves
1 tablespoon brown sugar
1 tablespoon fresh thyme leave
2 tablespoons red wine vinegar
1 chipotle chile in adobo
1 teaspoon black peppercorns
1 teaspoon cumin seed
2 whole cloves
1 teaspoon kosher salt
2 tablespoons olive oil

Steps:

Blend together the garlic, brown sugar, thyme, vinegar, chipotle, and Olive Oil in a blender or food processor.
Toast the Peppercorns, Cumin Seeds, and Cloves in a dry skillet over medium heat. Toast the spices just until the aromas begin to develop. Do not walk away from the pan or you will risk burning them.
Place toasted spices and salt in a spice grinder (coffee grinder) and pulse until fine.
Add spices to the wet mixture in a Large re-sealable plastic bag. Squeeze around to ensure they are mixed together well. Add whole flank steak and again squeeze around to ensure the meat is covered with the marinade. Place the bag inside of a bowl (just in case there is leakage) and marinate for at least 24 hours.
When ready to cook, remove steak from the bag and discard the marinade.
Place steak on the grill and cook for about 6 minutes per side or until the desired doneness is reached. Allow the meat to rest for at least 10 minutes before cutting. Slice diagonally against the grain into thin slices.
Serve with my Roasted Tomato and Corn Relish recipe.

Tips:

Choose the right flank steak: Look for a flank steak that is about 1 1/2 to 2 inches thick and has a deep red color. Avoid steaks that are too thin or have a lot of marbling.
Marinate the flank steak: Marinating the flank steak in a flavorful marinade will help to tenderize it and add flavor. You can use a variety of marinades, but some popular options include soy sauce, garlic, ginger, and brown sugar.
Cook the flank steak over high heat: Flank steak is a quick-cooking steak, so it is important to cook it over high heat. This will help to sear the outside of the steak and keep the inside juicy.
Let the flank steak rest before slicing: Once the flank steak is cooked, let it rest for a few minutes before slicing. This will help to keep the juices in the steak.
Slice the flank steak against the grain: When you slice the flank steak, be sure to slice it against the grain. This will help to make the steak more tender.

Conclusion:

Adobo flank steak is a delicious and easy-to-make dish that is perfect for a weeknight meal. By following these tips, you can make sure that your adobo flank steak turns out perfect every time.