Marinated flank steak with honey-chipotle glaze
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Ons, honey |
| 1 | tablespoon | On, Dijon mustard |
| 1 | tablespoon | On, hoisin sauce |
| 1 | tablespoon | On, fresh lime juice |
| 2 | teaspoons | S, minced canned chipotle chilies |
| 1 | large | Garlic clove, minced |
| 3 | tablespoons | Ons, olive oil |
| 3 | tablespoons | Ons, fresh lime juice |
| 1 | large | Garlic clove, minced |
| 1 | teaspoon | Ground cumin |
| 1½ | pounds | Flank steak |
| Lime wedges | ||
Directions
GLAZE
STEAK
FOR GLAZE: Mix honey, mustard, hoisin sauce, lime juice, chipotles and garlic in bowl until well blended. (Glaze can be prepared 1 day ahead.
Cover and refrigerate.)
FOR STEAK: Combine first 4 ingredients in glass baking dish. Add steak; turn to coat. Cover; marinate at least 1 hour or up to 4 hours, turning occasionally.
Prepare barbecue (high heat). Sprinkle steak with salt and pepper. Set aside 1 tablespoon glaze. Brush remaining glaze over both sides of steak.
Grill steak to desired doneness, about 4 minutes per side for medium-rare.
Let steak stand 5 minutes. Cut crosswise into thin diagonal slices. Drizzle with remaining 1 tablespoon glaze. Serve with lime wedges. =AD=AD=AD=AD=AD Per serving (excluding unknown items): 441 Calories; 29g Fat (59% calories from fat); 33g Protein; 12g Carbohydrate; 87mg Cholesterol; 167mg Sodium Recipe by: Bon Appetit/July 1997 Posted to FOODWINE Digest 02 Jul 97 by "McNamara, Kelly" <kmcnamara@...> on Jul 2, 1997