• 2 and 1/2-lbs. Tallgrass Beef Flank Steak
• 1 canned chipotle chile
• 2 garlic cloves, chopped
• 1 tbsp. chopped cilantro
• 1/4 cup vegetable oil
• 10 tbsp. (.6 cup) lime juice for sauce
• 3 canned chipotle peppers, pureed
• 1/4 cup honey
• 2 tsp. peanut oil
• 2 tbsp. Balsamic vinegar
• 2 tbsp. brown mustard
• 1/2 c. freshly squeezed lime juice (about 4 limes)
• 2 garlic cloves
• 1 tsp. ground cumin
• 1 tsp. salt
• 8 slices, crusty French bread
To Marinate Steak: Place the steak in 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 4-6 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 marindate 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. With a sharp knife, thinly slice the steak across the grain, 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.