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LIME FLANK STEAK WITH CHIPOTLE-HONEY SAUCE

6 tablespoons fresh lime juice
1/4 cup vegetable oil
1 canned chipotle chile,* chopped
1 tablespoon chopped fresh cilantro
1 teaspoon minced garlic
2 flank steaks (1 1/4 to 1 1/2 lbs. each), trimmed
Salt
Cracked black pepper

1/4 cup honey
1/4 cup fresh lime juice
3 canned chipotle chiles
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
2 tablespoons prepared mustard
2 garlic cloves
1 teaspoon salt
1 teaspoon cumin
1/4 teaspoon cracked black pepper
2 tablespoons chopped fresh cilantro

Combine lime juice, oil, chile, cilantro and garlic in large
nonaluminum baking dish. Add steaks, turning to coat. Cover and
refrigerate at least 3 or up to 24 hours, turning once or twice.
Remove from refrigerator 30 minutes before grilling.

Chipotle-Honey Sauce: Combine honey, lime juice, chiles, oil,
vinegar, mustard, garlic, salt, cumin and pepper in blender; blend
until smooth. Stir in cilantro. Makes 1 cup.

Prepare grill.

Grill steak over medium-hot heat 5 to 7 minutes per side for
medium-rare. Let stand 5 minutes. Slice very thin against the
grain. Serve with Chipotle Honey Sauce. Makes 8 servings.

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