Ingredients

Meat

* 3 lbs flank steak
* 2 tablespoons minced chipotle chile in adobo
* 1 tablespoon minced garlic
* 3 tablespoons chopped fresh cilantro
* 1/4 cup olive oil
* 3/4 cup hearty red wine (such as burgundy)
* 1/2 cup soy sauce

Sauce

* 1/2 cup honey
* 2 tablespoons minced chipotle chile in adobo
* 3 tablespoons balsamic vinegar
* 2 tablespoons brown mustard
* 1/2 cup fresh lime juice (about 4 limes)
* 1 1/2 tablespoons minced garlic
* 1 teaspoon ground cumin
* 1/2 teaspoon ground allspice
* 1/4 cup chopped fresh cilantro
* 1 teaspoon kosher salt (to taste)
* pepper
* grilled sweet red onion (to garnish)
* red bell pepper (to garnish)
* yellow bell pepper (to garnish)

Directions

To make meat: Carefully trim steak of any fat.

Mix together chipotle, garlic, cilantro, oil, wine and soy sauce; pour over steak. Cover and refrigerate 4 to 6 hours or overnight, turning occasionally. I always marinate overnight for the best flavor. To make sauce: In food processor, briefly blend honey, chipotle, vinegar, mustard, lime juice, garlic, cumin, allspice, cilantro and salt. Set aside. Correct seasoning with salt and pepper.

Prepare grill and hot coals according to manufacturer’s instructions. Remove steak from marinade and discard marinade. Pat steak dry and grill over hot coals to desired doneness, approximately 4 to 5 minutes per side for medium-rare. Let steak rest 3 minutes before slicing.

To serve, slice meat thinly across grain on angle and arrange on warm plates with grilled sweet onions and peppers. Drizzle sauce over or serve on side.