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Flank Steak With Chipotle Marinade

bbq, beef - other

1/4 cup loosely packed fresh oregano leaves
1 canned chipotle pepper in adobo sauce; chopped coarse
1 shallot; cut into small pieces
1 clove garlic; chopped coarse
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon brown sugar
1/4 cup olive oil
2 tablespoons red wine vinegar
1 pound flank steak

In blender or small food processor, combine oregano, chipotle pepper, shallot, garlic, salt, pepper, sugar, oil and vinegar; process until oregano is finely chopped. Put in shallow glass baking dish large enough to hold steak in single layer. Add steak, turning to coat well. Let marinate for 5 minutes. Remove steak from marinade and place on greased broiler pan; reserve marinade. Broil for about 10 minutes or until cooked, turning once and brushing with marinade. To serve, cut across the grain into thin slices. Serve with rice, corn on the cob and a green salad. Cheeky Stroganoff with Ground Beef none 6 cups broad noodles 2 tablespoons vegetable oil 3/4 pound lean ground beef 1 medium onion; chopped 2 cups sliced mushrooms 1 garlic clove; chopped fine 1 tablespoon flour 1/2 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon pepper 1/4 teaspoon dried thyme 1/4 teaspoon dried marjoram 1 cup beef stock 1 cup extra-thick plain yogurt Cook noodles in large amount of boding salted water until tender; drain. Meanwhile, heat oil in large heavy frypan over medium-high heat. Add beef and sauté for 3 to 5 minutes or until no longer pink. With slotted spoon, remove meat and set aside. Reduce heat to medium and add onion, mushrooms and garlic to frypan; sauté about 4 minutes or until vegetables are tender. Return beef and sprinkle with flour, salt, paprika, pepper, thyme and marjoram; stir to mix. Stir in stock and cook for 1 minute. Stir in yogurt (do not let boil). Serve over noodles. Serve with sliced carrots, steamed or boiled and tossed with a little butter and dill. 4 servings

Contributor: Six O'Clock Solutions - Eve Johnson/Vancouver Sun

Yield: 4 servings

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