Saturday, April 21, 2007



In this recipe, chipotle and dried, smoked jalapeno chiles give the sauce a
smoky heat. Slicing the steak very thin against the grain keeps it tender.

Prep time: 25 minutes plus marinating
Grilling time: 10 to 14 minutes
Degree of difficulty: easy

6 tablespoons fresh lime juice
1/4 cup vegetable oil
1 canned chipotle chile,* chopped
1 tablespoon chopped fresh cilantro
1 teaspoon minced garlic
2 flank steaks (1 1/4 to 1 1/2 lbs. each), trimmed
Cracked black pepper
1/4 cup honey
1/4 cup fresh lime juice
3 canned chipotle chiles* (don’t forget to remove the seeds)
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
2 tablespoons prepared mustard
2 garlic cloves
1 teaspoon salt
1 teaspoon cumin
1/4 teaspoon cracked black pepper
2 tablespoons chopped fresh cilantro

1. Combine lime juice, oil, chile, cilantro and garlic in large non-aluminum
baking dish. Add steaks, turning to coat. Cover and refrigerate at least 3 or
up to 24 hours, turning once or twice. Remove from refrigerator 30 minutes
before grilling.

2. Make Chipotle-Honey Sauce: Combine honey, lime juice, chiles, oil, vinegar,
mustard, garlic, salt, cumin and pepper in blender; blend until smooth. Stir in
cilantro. Makes 1 cup.

3. Prepare grill.

4. Grill steak over medium-hot heat 5 to 7 minutes per side for medium-rare. Let stand 5 minutes. Slice very thin against the grain.

Serve with Chipotle Honey Sauce. Makes 8 servings.

*Chipotle chiles are available in Hispanic markets and by mail from Mo-Hotta Mo Betta, 800-462-3220.

Calories 345
Total Fat 19 g
Saturated Fat 6 g
Cholesterol 78 mg
Sodium 519 mg
Carbohydrates 11 g
Protein 32 g

Calories 2,000 (F), 2,500 (M)
Total Fat 60 g or less (F), 70 g or less (M)
Saturated Fat 20 g or less (F), 23 g or less (M)
Cholesterol 300 mg or less
Sodium 2,400 mg or less
Carbohydrates 250 g or more
Protein 55 g to 90 g

EXCELLENT SAUCE TOPPING --- (nice compliment or replacement for above)


  • 6 husked and finely chopped tomatillos (1-1/2 cups)

  • 2 to 3 canned chipotle peppers in adobo sauce, drained, seeded, and finely chopped

  • 1/4 cup finely chopped red onion

  • 1/4 teaspoon finely shredded lime peel

  • 1 tablespoon finely snipped fresh cilantro

  • 2 cloves garlic, minced

  • 1 tablespoon honey

  • 1/4 teaspoon salt

For Chipotle-Tomatillo Salsa, stir together tomatillos, the 2 to 3 finely chopped chipotle peppers, red onion, the lime peel, 1 tablespoon lime juice, 1 tablespoon cilantro, 2 cloves garlic, honey, and salt. Cover and let stand at room temperature for 30 minutes to blend flavors.

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