- 2 1/2-lbs. grass-fed beef flank steak
• 1 chipotle chile pepper, canned
• 2 garlic cloves, chopped
• 1 tbsp. chopped cilantro
• 1/4 cup olive oil
• 1/2 cup freshly squeezed lime juice (about 4 limes)
• 3-5 canned chipotle peppers, pureed (according to taste)
• 1/4 cup honey
• 2 tsp. peanut oil
• 2 tbsp. Balsamic vinegar
• 2 tbsp. brown mustard
• 10 tbsp. lime juice
• 2 garlic cloves
• 1 tsp. ground cumin
• 1 tsp. salt
- cilantro, optional
To Marinate Steak: Place the steak in large dish or baking pan. Mix together the chipotle, garlic, cilantro, olive oil, and lime juice in a bowl and pour over the steak. Cover, and marinate in the refrigerator for 4-6 hours, turning occasionally.
For Sauce: Combine the chipotles, honey, peanut oil, vinegar, mustard, lime juice, garlic, and cumin in a blender or food processor and puree until smooth. Stir in the cilantro (optional) and season with salt and pepper to taste.
To Prepare Steak: Remove the steak from the marinade and season with salt and pepper. Grill over high heat for about 5 minutes on each side for medium rare, 7 minutes per side for medium, or the desired doneness. Remove the steak from the grill and let it rest for about 4 minutes, and accompany with the sauce. Serve with a salad and your favorite roasted vegetables.