Grilled Flank Steak with Prune-and-Pasilla Adobo
Fernando López Velarde's adobo—a tangy sauce made with dried chiles—gets sweetness from prunes, heat from earthy dried pasilla chiles and a nice smoky flavor from a slug of mezcal (a Oaxacan spirit distilled from roasted agave hearts). It's a great all-purpose barbecue sauce, delicious on other meats. More Amazing Steaks
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Recipe Summary
Ingredients
Directions
Make Ahead
The adobo sauce can be refrigerated in and airtight container for up to 2 days. Bring to room temperature before serving.
Notes
Pasilla chiles (also called chiles negros) are long, black, dried chiles. They are available at Latin markets or from gourmetsleuth.com. Mezcal, a Mexican spirit, is available at many liquor stores.
Suggested Pairing
Southern Italian red wines often have a plummy note, which goes well with meat served with fruit-inflected sauces. Look to Puglia or Sicily.