• Ingredients:

    • 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.

    Serves 8.