How to make CHIPOTLE'S | Garlic Guajillo Steak
Chipotle Mexican Grill's brand NEW menu item, their Garlic Guajillo Steak! Tender and juicy steak with a Guajillo pepper dry rub, seared and finished with fresh lime juice and cilantro. Use this Do-It-Yourself version to make your favorite Chipotle combo...Bowl, Burrito or throw it on a salad. It's delicious!
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CHIPOTLE | CHIPOTLE MEXICAN GRILL | GARLIC GUAJILLO STEAK | CHIPOTLE GARLIC GUAJILLO STEAK RECIPE | RECIPE| GARLIC GUAJILLO STEAK CHIPOTLE | GARLIC GUAJILLO STEAK RECIPE | GUAJILLO STEAK | CHIPOTLE STEAK
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What is a Ranchera steak? #steak
Will it Baste? Flank Steak and Chipotle Bone Marrow
Bone marrow is one of the greatest tasting bites there is. It’s buttery and rich with a beefy flavor that coats the entire mouth. But what happens when you combine it with chipotle peppers and use it to baste a steak? Today we learn about the flank steak and put this question to the test.
Let me know what I should baste with next!
#chipotlepepper #chipotlepeppers #howto #adobo #bonemarrow #basting #maxthemeatguy #flanksteak #costco #foodshopping #adobopepper #butterbaste #butterbasting #butterbastedsteak #mediumraresteak #mediumrare #cookingvideo
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Brown Sugar Chipotle Flanken Short Ribs
Flanken Beef Short Ribs seasoned with a Brown Sugar Chipotle Rub and grilled on the Big Green Egg
#flankenribs #beefshortribs #howtobbqright
Brown Sugar Chipotle Flanken Short Ribs Recipe
Flanken cut Beef Short Ribs are cross cut sections from the Short Primal. Here the short ribs are cut across the bone into thin strips about 3/8” to 1/2” thick. They perfect for marinating or seasoning and grilling up fast.
For this recipe I use Chipotle Pepper, Cayenne, and Smoked Paprika to give the ribs a spicy flavor and to balance out the heat I went with Brown Sugar. The sugar tones down the spice level and helps create a nice caramelization on the outer surface. You can find the recipe below.
Season each piece of short rib on all sides and pat in the rub. Let the meat hang out at room temperature while the grill comes up to temperature.
I fired up my Big Green Egg set up for direct grilling for this recipe but you can use any grill. Royal Oak Lump charcoal is used as a base and when the coals are hot, I add a few chunks of Pecan wood for flavor. Adjust the vents so the Egg runs around 350-400 degrees or medium high heat.
Place the flanken cut ribs on the cooking grate and cook until completely browned on all sides flipping each piece every 5-10 minutes.
You’ll know they’re done when they develop a beautiful, mahogany color on the outside. If some of the pieces start getting dark just move them around on the cooking grate.
This style of short rib is meant to be eaten well done. The fat renders and drips over the hot coals giving the meat a ton of flavor and the coals and pecan wood add the right amount of smoke.
If you love gnawing the last delicious morsels of meat off a good steak then you will go crazy over these Flanken Short Ribs.
Brown Sugar Chipotle Flanken Short Ribs Ingredients
- 3lbs Flanken Cut Beef Short Ribs (cross-cut)
- ½ Cup Brown Sugar
- 3 Tablespoons Salt
- 2 Tablespoons Black Pepper
- 1 Tablespoon Smoked Paprika
- 1 teaspoon Granulated Garlic
- 1 teaspoon Spanish Paprika
- 1 teaspoon Mustard Powder
- ½ teaspoon Chipotle Pepper
- ½ teaspoon Cayenne Pepper
Brown Sugar Chipotle Flanken Short Ribs Directions:
1. Combine dry ingredients in a small bowl, stir, and pour into a shaker or seasoning dredge.
2. Apply generous coat of dry rub mixture to all sides of Flanken cut Short Ribs and pat gently.
3. Prepare Big Green Egg for direct grilling at 350-400 degrees using Lump charcoal and pecan wood chunks for smoke flavor. Any type of grill can be used for this recipe.
4. Arrange short rib pieces on cooking grate and cook for 35-40 minutes turning often. Short Rib pieces should be well browned on all sides. Cook until the outside is caramelized moving around the cooking surface as needed.
5. Serve family style with your favorite sides and pickled items.
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Grilled STUFFED Flank Steak! | How To
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This stuffed flank steak is filled with spinach, bell peppers, and mozzarella cheese and grilled to the perfect medium rare for an explosion of flavor in each bite.
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00:00 - Start
00:35 - Prepare your flank steak
6:45 - How to roll flank steak
8:54 - Grill your flank steak
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INGREDIENTS
1 1.5-2 pound flank steak
½ cup baby spinach leaves
1 red bell pepper
6 ounces mozzarella cheese
2 Tablespoons red onion (thinly sliced)
1 Tablespoon Signature Beef Seasoning
INSTRUCTIONS
Turn on the grill. Preheat your grill to 450 degrees F.
Cook the pepper. Place the red bell pepper on the grill grates and roast for 3-4 minutes, turning frequently, until blackened across the surface. Transfer to a gallon zip top bag and close the seal. Set aside.
Flatten the steak. Lay a large sheet of plastic wrap on a large cutting board and top with the flank steak and then another sheet of plastic wrap. Using a meat mallet or the bottom of a heavy saucepan, pound the flank steak until it is an even 3/4 inch thickness all the way across. Remove and discard the top sheet of plastic wrap.
Season and begin stuffing. Season the top of the flank steak with the Beef Seasoning (or equal parts coarse salt and cracked black pepper). Lay the spinach leaves down in a single layer across the top of the flank steak.
Add the remaining toppings. Remove the roasted red bell pepper from the bag and use a paper towel to peel the blackened skin away from the flesh of the pepper. Use a knife to remove the core and seeds and slice the roasted pepper into strips. Layer the strips on top of the spinach and flank steak. Scatter the sliced red onion over the red peppers and top the flank steak with the shredded mozzarella cheese, staying about an inch away from the edges on all sides.
Roll the steak and secure. Use the bottom sheet of plastic wrap to lift and roll the flank steak, tucking and tightening the wrap as you roll. Secure with butcher's twine, tied every inch and a half across the length of the rolled flank steak. Trim any excess twine.
Grill! Place the rolled flank steak on the grill, close the lid, and cook, rotating the flank steak roll a quarter turn every five minutes. Close the lid after rotating each time. The roast should take approximately 20-25 minutes to reach an internal temperature of 130-135 degrees F (Medium Rare) depending on the thickness of your roll.
Rest, slice, and serve. Remove the flank steak from the grill to a cutting board and allow to rest for 10 minutes. Slice into 1.5 inch thick portions in between the butchers twine. Remember to remove each piece of twine before serving.
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Camp Chef:
ThermoWorks thermometers:
Weber Kettle:
Weber Genesis Gas Grill:
Pit Barrel Cooker:
Smoke Tube:
Lodge Cast Iron:
Kamikoto Knives:
Dalstrong Knives:
BBQ Flank Steak Recipe
Try this recipe at home and you won't be sorry! ...Unless, of course, you make it without using Martin's Potato Rolls...then you might be sorry...'cause Martin's Potato Rolls make everything better! :-)
Get the full recipe here:
Ingredients
2 Tablespoons Balsamic Vinegar
1 Tablespoon Soy Sauce
2 Teaspoons Worcestershire Sauce
1 Tablespoon Olive Oil
2 Cloves Garlic, minced
1/4 Teaspoon Salt
1/4 Teaspoon Pepper, freshly ground
1 1/2 Pound Beef Flank Steak
1 Large Sweet Onion, sliced into rounds
2 Red Peppers, seeded and sliced into quarters
8 Martin's Sandwich Potato Rolls
For Chipotle Mayo:
1/2 Cup Light Mayonnaise
1 Chipotle Chile in adobo, chopped
Directions
Step 1
Stir together vinegar, soy sauce, Worcestershire sauce, olive oil, garlic, salt, and pepper. Divide in half.
Add half to re-sealable bag with flank steak. Marinate, refrigerated for at least 1 hour and up to 24 hours.
Add remaining marinade to bowl. Toss with onions and red pepper.
Step 2
Place flank steak on greased grill over medium high heat; close grill and grill, turning once, until medium-rare, about 10 minutes.
Transfer to cutting board and tent with foil. Let stand for 5 minutes. Slice across the grain.
Step 3
Meanwhile, remove onions and peppers from marinade. Grill for 5 to 7 minutes over medium-heat until tender and slightly charred. Slice pepper into strips.
Step 4
To make Chipotle Mayo: Mix together mayonnaise and chipotle pepper.
Spread 1 tablespoon on each bun. Top with flank steak, grilled onions and peppers.
Serve.