Great new recipe to try for a dinner party. I have to agree with others about the cumin, though -- *way* too much. I already cut the cumin by 40%, but will cut it by 60% next time. I decided to make a wet rub instead, adding lime juice and date sugar, and marinated it for 3 days. *Loved* the chipotle butter!! Will definitely make again.
we love it and everyone we've served it to, loves it too. the butter is a lovely touch. it's so easy to put together at the last minute and it's easy to keep the butter handy for future use. always an impressive dish.
This flank steak is a family favorite. The lime in the chipotle butter adds an extra dimension and is well worth the trouble to make. We keep a constant supply of chipotle butter all summer long for use on corn on the cob! Heavenly!
I really liked this easy recipe, however, I did not make the chipotle butter. I did not have the time to make it. I did think that it needed about a tsp or two of kosher salt added to it. I like how easy this is for a quick dinner.
I thought this recipe was great. We made it along with the chipolte butter, which I think really enhances the spice rub.
The best part of this dish is the chipotle butter.
I thought the recipe was good however for my extremely picky family the rub was too much and overwhelming. Once I rinsed off the rub I made great beef stroganoff and beef fried rice from the leftover!!
Rub: WAY too heavy on the cumin. Needs salt. Even over powers the chipotle butter which should be rubbed on right after taking out of the oven (if panroasting) or off the grill while
waiting to rest before slicing.
This has become one of our regular dishes. The spice rub is perfectly balanced and the chipotle butter lends exactly the right amount of heat and richness to the steak. We've served this to several friends who love it as well. It's also quick to pull together and the chipotle butter can be made well in advance.