These chipotle flank steak sandwiches are perfect for family gatherings anytime of year. I’m looking forward to packing these up to eat outside at camp this summer! Follow the recipe, or substitute sandwich fixin’s that you have on hand!

Ingredients

• 1/2 7-ounce can chopped chipotle peppers in adobo sauce
• 1 teaspoon brown sugar
• Juice of 1 lime
• 2 garlic cloves, crushed and minced
• Salt and pepper to taste
• 2.5-3 pound Five Mary’s flank steak, silver skin removed

Chipotle Cream:

• 1/2 7-ounce can chopped chipotle peppers in adobo sauce
• 1 cup sour cream
• 1/4 cup mayo
• Juice of 1 lime
• 1/2 cup chopped cilantro

Sandwich Fixin’s

• 1 bunch cilantro
• Sliced Muenster cheese
• Soft 6-inch sandwich rolls

Instructions

In a gallon-sized freezer bag, add chipotle peppers, sugar, lime, garlic, salt, and pepper to the flank steak. Rub this all over the flank steak. Place in the fridge for an overnight marinade.

Set the smoker to 350 degrees F. Place the marinated steak in the smoker and cook 7-10 minutes per side, rotating for an even sear. Flip and continue to cook an additional 5-7 minutes. The steak should be medium rare at its thickest.

Remove the meat and tent with foil for 15 minutes while you prepare the chipotle cream and sandwiches.

To prepare the cream, mix the remaining 1/2 can of chipotle peppers with the sour cream, lime, garlic powder, and cilantro.

Once the steak is rested, cut thinly against the grain.

Split the sandwich rolls in half and stuff with cheese, chipotle cream, and thinly sliced flank steak.