Marinated Flank Steak with Honey Chipotle Glaze
Dancer^
>From "A Celebration of Women Chefs"
Glaze:
2 tablespoons honey
1 tablespoon each Dijon-style mustard, hoisin sauce, lime juice
2 teaspoons minced canned chipotle chiles
1 large garlic clove, minced
Steak:
3 tablespoons olive oil
3 tablespoons lime juice
1 large garlic clove, minced
1 teaspoon ground cumin
1 1/4- to 1 1/2-pound flank steak
Salt and pepper to taste
Lime wedges for garnish
To prepare the glaze: Combine all of the glaze ingredients, blending well;
set aside.
To prepare the steak: In a glass baking dish large enough to hold the flank
steak, combine the olive oil, lime juice, garlic and cumin. Add the steak
and turn to coat. Cover and place in the refrigerator to marinate at least 1
hour or up to 4 hours, turning occasionally.
Preheat or prepare the grill for high heat. Sprinkle the steak with salt and
pepper. Set aside 1-2 tablespoons of the glaze. Brush the remaining glaze
over both sides of steak. Grill the steak to desired doneness, about 4
minutes per side for medium rare.
Let the steak stand 5 minutes. Cut into thin diagonal slices. Drizzle with
the remaining glaze. Serve with the lime wedges.
Makes 4 servings.
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