Ingredients
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2 1/2 lbs flank steaks, choice grade
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1 canned chipotle chile, chopped
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2 garlic cloves, chopped
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1 tablespoon chopped cilantro
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1/4 cup vegetable oil
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10 tablespoons freshly squeezed lime juice (about 5 limes)
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3 canned chipotle chiles, pureed
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1/4 cup honey
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2 tablespoons peanut oil
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2 tablespoons balsamic vinegar
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2 tablespoons brown mustard
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1/2 cup freshly squeezed lime juice (about 4 limes)
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2 garlic cloves
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1 teaspoon ground cumin
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2 tablespoons chopped fresh cilantro
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1 teaspoon salt
Instructions
- TO MARINATE STEAK: Place the steak in a large dish or baking pan.
- Mix together the chipotle, garlic, cilantro, vegetable oil, and lime juice in a bowl and pour over the steak.
- Cover, and marinate in the refrigerator for 4 to 6 hours (do not marinate longer), turning occasionally.
- Prepare the grill.
- 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 and season with salt and pepper to taste.
- TO PREPARE STEAK: Remove the steak and season with salt and pepper.
- Grill over high heat for about 5 minutes on each side for medium-rare, 7 minutes on each side for medium, or to the desired doneness.
- Remove the steak from the grill and let it rest for about 4 minutes.
- With a sharp knife, thinly slice the steak across the grain and at a sharp angle.
- TO SERVE: Serve the steak on top of a slice of the French bread and accompany each serving with several tablespoons of the sauce.