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Grilled Lime-Marinated Flank Steak with Chipotle-Honey Sauce
This can be as spicy as you like - watch out!
1 2.5 lb. flank steak
for the marinade:
1 canned chipotle, chopped.
2 garlic cloves, minced
1 tbsp. chopped fresh cilantro
4 tbsp. vegetable oil (I always use olive oil)
10 tbsp. lime juice (about 5 limes)
for the sauce:
0.25 cup honey
2 tbsp. peanut oil
3-5 canned chipotles
2 tbsp. balsamic vinegar
2 tbsp. brown mustard
8 tbsp. lime juice (about four limes)
2 garlic cloves
1 tsp. ground cumin
2 tbsp. chopped cilantro
1 tsp. salt
freshly ground pepper to taste
*Place the steak in a large dish or baking pan (or a ziplock,
if it’s small enough). Mix all the marinade ingredients together,
and then pour the marinade over the steak. Cover the steak and
let it marinate in the refrigerator for 4-6 hours, turning occasionally.
*Make the sauce: Combine the honey, oil, chipotles, vinegar, mustard,
lime juice, garlic and cumin and puree in a blender or food processor.
Stir in the chopped cilantro and add salt and pepper to taste.
*Salt and pepper the steak. Over very high heat, grill the steak
for 5-7 minutes on each side (for medium rare). If you don’t have
a grill, you can pan-sear the steak in a very very hot frying
pan.
*Remove the steak from the grill and let it rest for 3-5 minutes
so the juices that were drawn to the center by cooking redistribute
for even color. Then, using a very sharp knife, slice the steak
as thin as you an, against the grain and on a very sharp angle
*Serve the steak, which should be very juicy, either plain or
on top of sliced French bread, and accompany each serving with
several tbsp. of the sauce.
Recipe from The Thrill of the Grill
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