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Marinated Flank Steak with Honey-Chipotle Glaze

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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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