Raspberry Chipotle and Anaheim Chile Flank Steak


Today, while browsing my pantry shelves, I came across a sauce I bought at Trader Joe’s a couple of weeks ago and decided to use it in making my dinner tonight. It is the Raspberry Chipotle Sauce. I did buy this at Trader Joe’s, but I’ve seen raspberry chipotle sauce in other brands as well at my local grocer. As I was sitting in the chair at my hairdresser getting a fresh start for the new year, I tried to think of what I could add to this sauce for a marinade for flank steak. Since I needed to stop at Sprout’s Farmer’s Market for a few items, I decided to check the produce section for inspiration. I stopped at the Anaheim Chile’s and grabbed one. I read that these are a sweeter pepper, so thought that would be perfect for the sauce. I cut up half the pepper (removing the seeds and membrane) along with two cloves of garlic.

I placed the flank steak in a glass dish, poking little holes all over so my marinade would “seep” into the meat. I sprinkled kosher salt and pepper over both sides of the meat and added the minced garlic and chopped chiles to the top of the steak. I then poured half the bottle of sauce over the meat, added the zest and juice of one lime and placed it in the refrigerator for two hours to marinade, removing it an hour before I was ready to cook it, so it would come to room temperature first.


I decided to bake the flank steak in the oven at 350 degrees. I had to bake a couple of russet potatoes in the oven as well, so wanted to cook them together. The potatoes were obviously in the oven much longer than the steak, especially since the temperature was set to 350. I left the flank steak in for 40 minutes. I would say anywhere between 30-40 minutes would be perfect, depending on how well done you like your steak. My husband likes his meat a little more well done, so I cooked it for 40 minutes.



  • 1 flank steak (mine was 1-1/4 pounds)
  • 1/2 bottle of Raspberry chipotle sauce
  • 1/2 Anaheim chile, diced (removing seeds and membrane)
  • 2 cloves of garlic, minced
  • 1 lime, zest and juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper


Place flank steak in a glass dish. Poke holes in the meat (both sides). Sprinkle kosher salt and pepper over both sides of the steak. Place minced garlic and diced chiles over steak and pour raspberry chipotle sauce over the top, along with the zest and juice of the lime.

Place in refrigerator to marinate for 2 hours. Remove from refrigerator an hour prior to baking. Place in preheated 350 degree oven for 30-40 minutes. Enjoy!

Until next time, Kris

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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