Directions:
- 1. Combine soy sauce, olive oil, honey, garlic, rosemary, pepper, and salt in a resealable plastic bag. Add the steak, and turn to coat with the marinade; press out excess air, and seal the bag. Marinate in the fridge for 30 minutes, or overnight for better flavor.
- 2. Preheat an outdoor grill for medium-high heat. Discard marinade.
- 3. Lightly oil the grill grates. Grill the flank steak for 7 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 10 minutes before slicing very thinly against the grain.
- 4. Drain the chipotle peppers reserving 1 teaspoon of the adobo sauce. Finely chop the chipotle peppers. Stir together the mayonnaise, chipotle peppers, and reserved adobo sauce in a medium bowl. Serve the sauce with the steak.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 647.06 Kcal (2709 kJ) | ||
| Calories from fat | 488.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.24g | 83% | |
|---|---|---|---|
| Cholesterol | 95.13mg | 32% | |
| Sodium | 1665.82mg | 69% | |
| Potassium | 457.19mg | 10% | |
| Total Carbs | 13.02g | 4% | |
| Sugars | 10.91g | 44% | |
| Dietary Fiber | 0.92g | 4% | |
| Protein | 26.62g | 53% | |
| Vitamin C | 1mg | 2% | |
| Iron | 3.1mg | 17% | |
| Calcium | 51.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 312.76 Kcal (1309 kJ) | ||
| Calories from fat | 235.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.22g | 83% | |
|---|---|---|---|
| Cholesterol | 45.98mg | 32% | |
| Sodium | 805.19mg | 69% | |
| Potassium | 220.99mg | 10% | |
| Total Carbs | 6.3g | 4% | |
| Sugars | 5.27g | 44% | |
| Dietary Fiber | 0.45g | 4% | |
| Protein | 12.87g | 53% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 1.5mg | 17% | |
| Calcium | 25mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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