| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Main dishes, Southwester | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Ons, honey |
| 1 | tb | On, Dijon mustard |
| 1 | tb | On, hoisin sauce |
| 1 | tb | On, fresh lime juice |
| 2 | ts | S, minced canned chipotle chilies |
| 1 | lg | Garlic clove, minced |
| 3 | tb | Ons, olive oil |
| 3 | tb | Ons, fresh lime juice |
| 1 | lg | Garlic clove, minced |
| 1 | ts | Ground cumin |
| 1 1/2 | lb | Flank steak |
| Lime wedges |
INSTRUCTIONS
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@LIGGETT.COM> on Jul 2, 1997
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