1 2-lb flank steak, trimmed of any visible fat
nonstick cooking spray
1 canned chipotle chile, chopped
2 cloves, pressed or minced garlic
1 tablespoon chopped fresh cilantro
½ cup lime juice
1-tablespoon best quality or fresh peanut butter, Adams is a good brand
3 to 5 (depends on how hot you want this) canned chipotle chiles
2 tablespoons balsamic vinegar
2 tablespoons brown mustard
½ cup lime juice
2 cloves garlic
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
freshly ground black pepper to taste
1. Place steak in large non-metallic baking dish.
2. Mix all marinade ingredients together then pour marinade over the steak. Turn steak over making sure the marinade completely coats both sides of steak. Cover steak and allow to marinate in the refrigerator for 4 to 6 hours, turning occasionally. (Do not allow steak to marinate any longer than 6 hours or the lime juice in marinade will cook steak, leaving you with gray meat.)
3. To make sauce combine the honey and peanut butter, chipotle chilies, vinegar, mustard, lime juice, garlic and cumin in blender or food processor and puree until smooth. Stir in chopped cilantro and the salt and pepper to taste.
4. Lightly salt and pepper steak. Over very high heat, grill steak for 5 to 7 minutes on each side for medium rare.
5. Remove steak from grill and let it rest 3 to 5 minutes allowing juices to redistribute. Then using a very sharp knife, slice the steak as thin as you can, against the grain at a very sharp angle.
6. Serve steak, which should be very juicy, either plain or on top of sliced French or sourdough bread accompanying each serving with several tablespoons of sauce.
Yield: 6 to 8 servings of meat with 3-4 tablespoons sauce each at approximately 225 calories, 8.7 grams total fat; 3.9 grams saturated fat; 44 milligrams cholesterol; 19 milligrams carbohydrate; 0.8 gram dietary fiber; 17.7 grams protein; 247 milligrams sodium
Compare with 498 calories vs. 225 and 25.5 grams fat vs. 8.7