- 1/2 cup apricot preserves
- 1/4 cup whiskey
- 1/4 cup apple juice
- 2 tbsp. minced chipotle chiles in adobo sauce
- 2 tbsp. brown sugar
- 1 tpsp. ancho chile powder
- 1 tsp. kosher salt and black pepper
- 1 1/2 lb. flank steak
Whisk together the preserves, whiskey, apple juice and chipotle peppers in a bowl. I read once in another recipe that called for whiskey, that you could use apple juice as a sub. Now, it's been quite the weekend. I opened my cabinet and saw the Crown whiskey that I inherited from a friend when they moved and didn't want to ship alcohol, totally understandable, happy to take on this burden :-) However, they moved in September and this is the first time I've used any of the stash I received. Meh. So, back to the weekend.... opening up that whiskey and getting a whiff made me want to double over, so I decided to half the original 1/2 cup the recipe called for and do part whiskey, part apple juice. You can choose to do all apple juice, all whiskey or combine the two. I liked the way this turned out.
Combine the brown sugar, chili powder, salt and pepper in a small bowl. Rub the mixture over both sides of the meat, along with any meat tenderizer, if you have it.
Grill your steak for about 3 minutes on the first side, flip to grill the other side for another 3 minutes. Brush your glaze on the exposed side of the meat, grilling for about 2 minutes more. The reason we glaze midway through the cooking is to allow the sauce to caramelize, rather than burn. Continue to cook, flipping as needed, applying glaze each time you flip.
When you think it is done, do the meat-cooking-rule-of-thumb I taught you in the first Central Market class post. Always cut flank steak thinly against the grain for the best results and taste. Served with chipotle-cheddar polenta, green bean and squash medley.