Recipe by Tucker Shaw. Serves 4-6.
Ingredients
1 can (7 ounces) chipotles in adobo, roughly chopped
1 small onion, chopped
6 cloves garlic, smashed and chopped
1 tablespoon honey
2 teaspoons ground cumin
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
Small handful cilantro leaves and stems, chopped
1/4 cup olive oil
1 round, flank or skirt steak, about 1 1/2 pounds, most of the fat trimmed away, up to 1-inch thick
Directions
Mix together all ingredients except steak. Rub marinade over steak, place in a plastic storage bag with remaining marinade, and refrigerate overnight.
Heat grill to high. Without scraping off marinade, cook steak 3 minutes per side for medium rare. Remove to cutting board and let rest 10 minutes.
Slice steak against the grain into very thin strips. Thread onto skewers if desired. Serve immediately, or refrigerate in air-tight plastic container until ready to eat (serve cool or at room temperature).
