Grilled Flank Steak with Prune-and-Pasilla Adobo

Name: Grilled Flank Steak with Prune-and-Pasilla Adobo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 dried pasilla chiles (see Note); 1/4 cup pitted prunes; 2 tablespoons vegetable oil; 1 small onion, finely diced; 2 garlic cloves, minced; 2 tablespoons sugar; 1/4 teaspoon ground cinnamon; 1 tablespoon sherry vinegar; 1 tablespoon mezcal (see Note); 1/4 cup chicken stock; Salt and freshly ground pepper; One 1 3/4-pound flank steak

Servings: persons

3 dried pasilla chiles (see Note)
1/4 cup pitted prunes
2 tablespoons vegetable oil
1 small onion, finely diced
2 garlic cloves, minced
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1 tablespoon sherry vinegar
1 tablespoon mezcal (see Note)
1/4 cup chicken stock
Salt and freshly ground pepper
One 1 3/4-pound flank steak

1
In a shallow, heatproof bowl, cover the pasillas with 1 cup boiling water; carefully top with a small plate to keep the pasillas submerged.
2
Let the chiles stand until softened, about 20 minutes.
3
Meanwhile, in a small saucepan, cover the prunes with water and bring to a boil.
4
Cover and let stand until softened, about 10 minutes.
5
Drain the prunes and transfer to a blender.
6
Transfer the pasillas to a work surface; reserve 1/2 cup of the soaking liquid.
7
Discard the pasilla stems and seeds and coarsely chop the chiles.
8
Add the pasillas and their reserved soaking liquid to the blender and puree.
9
Light a grill or preheat a grill pan.
10
In a medium saucepan, heat the vegetable oil.
11
Add the onion and garlic and cook over moderately low heat until softened, about 7 minutes.
12
Add the pasilla chile-prune puree along with the sugar, cinnamon and sherry vinegar and bring to a simmer over moderately high heat.
13
Stir in the mezcal and stock and simmer for 1 minute.
14
Season the adobo sauce with salt and pepper.
15
Season the flank steak with salt and pepper and coat it with 1/4 cup of the adobo sauce.
16
Grill the steak over moderately high heat, turning once, until medium-rare, about 5 minutes per side.
17
Transfer the steak to a carving board and let rest for 5 minutes.
18
Thinly slice the steak across the grain and serve with the remaining pasilla-prune adobo sauce.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 dried pasilla chiles (see Note), 1/4 cup pitted prunes, 2 tablespoons vegetable oil, 1 small onion, finely diced, and more.

Yes, Grilled Flank Steak with Prune-and-Pasilla Adobo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!