Flank Steak with Chili Espresso Dry Rub
Taylor’s Flank Steak is served fajita style and really kicks up the heat by using our Clif Family Fatalii Hot Sauce. We recommend pairing this with a glass of our 2016 Gary’s Improv Howell Mountain Zinfandel. The spicy characteristics of the wine hold up well to the spicy heat of this dish.
Serves 4 to 6
1 1/2 to 2 pound flank steak
1 TBSP Clif Family Extra Virgin Olive Oil
1/3 cup finely ground Clif Family Ciao! Espresso
1/4 cup ground dried red chiles (stems and seeds removed)
3 tsp kosher salt
2 TBSP dried Mexican oregano leaves
2 TBSP dark brown sugar
Orange-Fatalli Hot Sauce:
6 cups fresh orange juice
1 TBSP Clif Family Honey
1- Fatalli pepper
Salt, to taste
Garnish suggestions: Clif Family Fatalli Hot Sauce, Pico de gallo, diced fresh citrus, avocado, cilantro and tortillas to serve
Up to 3 hours before you plan to cook the steak, coat flank steak in olive oil. Make the dry rub by combining the dry ingredients in a small bowl. Coat all sides of the meat with the dry rub and refrigerate.
While the steak marinates, make the sauce. Pour the orange juice into a saucepan with the Fatalli Pepper and cook over high heat until it’s reduced down to 1 cup. Whisk in the honey and season with Fatalii hot sauce and salt to taste. Allow to cool to room temperature before serving.
Remove the meat from the refrigerator 45 minutes prior to cooking to allow it to come to room temperature. Grill 4 minutes on each side. Start with flame set to medium-high to get a char on the steaks and lower to medium to continue grilling. Once cooked to desired doneness remove from heat and rest steak for several minutes to seal in juices. When you are ready to serve, slice the flank across the grain (the short way), and wrap 2 to 3 slices in a tortilla with avocado slices, cilantro, pico de gallo and spoonfuls of orange sauce.
Dig in!Shop Ingredients
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