Name: Flank Steak with Lime-Chipotle Sauce
Ingredients: 1/2 lb Flank steak; (or tri-tip); 1/2 c Honey; 2 tb Chipotle chiles; in adobo minced; 3 tb Dijon mustard; 1/2 c Lime juice; 3 Cloves garlic; minced; 1/2 ts Ground allspice; 1 ts Ground cumin; 1/2 c Cilantro; chopped; Salt and fresh ground pepper to taste

1. Human approval is divided. Some like you, others dislike you. A split vote. Who can you believe? 2. Human approval is shallow. None of them know your deepest heart. What if they did? 3. Human approval is distorted. Your friends overlook many failings. Your enemies can’t see anything right with you. How do you sort it all out? 4. Human approval is unsatisfying. The need of your heart for belovedness goes far beyond anything another sinner can say or do.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
			2	Servings

INGREDIENTS

1/2	lb	Flank steak; (or tri-tip)
1/2	c	Honey
2	tb	Chipotle chiles; in adobo minced
3	tb	Dijon mustard
1/2	c	Lime juice
3		Cloves garlic; minced
1/2	ts	Ground allspice
1	ts	Ground cumin
1/2	c	Cilantro; chopped
		Salt and fresh ground pepper to taste

INSTRUCTIONS

I found a low-fat Web site that has some interesting recipes on it. Check
out Mardi Wetmore's Web site at: http://www.wctravel.com/lowfat
Go to the Barbecue/Grill section. She has many great recipes for low- fat
smoking and grilling as well as other food types.
Mix honey with chilies, mustard, lime juice, garlic, cumin, allspice, and
cilantro. Season to taste with salt and pepper. Marinate steak at least 1
hour. Drain off marinade into small sauce pan and simmer. Grill or BBQ
steak, basting with marinade. Slice steak against the grain and pour
remaining marinade over meat.
Nutrition Facts Amount Per Serving: Calories 515 - Calories from Fat 94
Percent Total Calories From: Fat 18%, Protein 20%, Carbohydrate 62% Totals
and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 4g,
Cholesterol 57mg, Sodium 646mg, Total Carbohydrate 79g, Dietary Fiber 1g,
Sugars 0g, Protein 26g, Vitamin A 1140 units, Vitamin C 44 units, Calcium 0
units, Iron 4 units
Posted to bbq-digest V5 #745 by wight@odc.net on Dec 6, 1997

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