Tupelo Honey Cafe: Blueberry Chipotle Flank Steak (not suitable for Vegetarians)

Zok altered this recipe by using just dried chipotle peppers, not canned ones that were in adobo sauce as called for in the recipe book.  We would have had to make the sauce ourselves and we didn't have the time.  However, peppers in adobo sauce is now on our preserves list so we will feature it sometime next month when we are back in Australia.

I am going to write up the recipe as Zok made it. This is a two-part recipe

This is for two servings but you could use the same amount with a 2 pound or about a kilo to serve four people.

2 chipotle peppers diced (seeds and all)

3/4 cup blueberry jam (we had to use store bought)

1/2 cup apple cider vinegar

2 tbl. olive oil

1/4 cup honey 

2 tablespoons molasses

1 tsp. salt

a single slice one pound flank steak (1/2 kilo)

Combine the peppers, jam, vinegar, olive oil, honey, molasses, and salt in a bolw and comine well.

Pour this marinade into a sealable plastic bad and add the flank steak to the bag. Seal and leave to marinate in the refrigerator for 48 hours. (It is recommended to turn the meat occasionally) Zok did a 24 hour marinade, as this was a test rust of the recipe just for himself.

When you've marinated the meat for the amount of time you choose, remove the meat but keep the marinade mixture for the glaze (below).

Grill your meat over medium-high heat for ten minutes per side (Zok says the time is the same for a steak- so 8 minutes is on the rare side- 12 would be medium- 14 for well done)

Slice your meat across the grain and drizzle with the glaze and serve.

Blueberry Chipotle Glaze

2 cups reserved blueberry chipotle marinade (see above)

1/2 cup apple juice (Zok used organic-100% apple juice)

1 tbl. all-purpose flour

1 tbl. milk

Combine your marinade, apple juice into a small pot and bring them to a boil.

In a small bowl, whisk together your flour and milk, and then whisk this into the hot glaze.  Simmer the complete mixture for about 10 minutes, stirring frequently

*Zok made this here in Sweden during winter, but the recipe book recommends and Zok enthusiastically agrees that this is a BBQ grilling recipe.

As an Aussie he would like it noted he means to say on a real outdoor gas BBQ, not a Swedish one use, and only charcoal if you are familiar with grilling. 

**Zok decided he would reduce the amount of cider vinegar by 1/2.