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Grilled Lime-Marinated Flank Steak With Chipotle-Honey Sauce

Ed Berry, iParenting's Dedicated Dad in August 2001, shares a family favorite!

1 flank steak, about 2 1/2 pounds

Marinade:
1 canned chipotle chile, chopped
2 cloves garlic, minced
1 tablespoon chopped cilantro
4 tablespoons vegetable oil
10 tablespoons lime juice (about 5 limes)

Sauce:
1/4 cup honey
2 tablespoons peanut oil
3 to 5 canned chipotle chiles (depends on how hot you want the sauce)
2 tablespoons balsamic vinegar
2 tablespoons brown mustard
8 tablespoons lime juice (about 4 limes)
2 cloves garlic, minced
1 teaspoon ground cumin
2 tablespoons chopped cilantro
1 teaspoon salt
Freshly cracked black pepper, to taste

Sourdough bread
directions
Place the steak in a large dish or baking pan. 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 to 6 hours, turning occasionally.

For the sauce, combine the honey, peanut oil, chipotle, vinegar, mustard, lime juice, garlic and cumin. Puree in a blender or food processor. Stir in the chopped cilantro and add the salt and pepper to taste.

Salt and pepper the steak to taste. Over very high heat, grill the steak for 5 to 7 minutes on each side (for medium rare).

Remove the steak from the grill and let it rest for 3 to 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 can, against the grain and on a very sharp angle.

suggestions
Serve the steak, which should be very juicy, on sourdough toast and accompany each serving with several tablespoons of the sauce.