Chipotle-Lime Marinated Flank Steak
Score steak by making shallow cuts at 1-inch intervals diagonally across steak in diamond pattern. Repeat scoring on second side. Place meat in a plastic bag set in a shallow dish.Advertisement
For marinade, stir together red wine, lime juice, soy sauce, the 1 chipotle pepper, 1 tablespoon cilantro, cooking oil, and 2 cloves of garlic. Pour over steak in bag; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Meanwhile, for Chipotle-Tomatillo Salsa, stir together tomatillos, the 2 to 3 finely chopped chipotle peppers, red onion, the lime peel, 1 tablespoon lime juice, 1 tablespoon cilantro, 2 cloves garlic, honey, and salt. Cover and let stand at room temperature for 30 minutes to blend flavors.
Drain steak, reserving marinade. Grill steak on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or to desired doneness (160 degrees F for medium doneness), turning once and brushing with reserved marinade halfway through grilling. Discard any reserved marinade.
Cut the steak in half diagonally across the grain. Thinly slice steak diagonally across the grain. Serve with Chipotle-Tomatilla Salsa. Makes 4 servings.
1/2 vegetable, 4-1/2 meat.