Tallgrass Beef

Grilled Lime Marinated Flank Steak with Chipotle Honey Sauce

• 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.