1 (1 1/2 to 2 lb) beef flank steak
2/3 cup dry red wine
3 Tbsp. lime juice
2 Tbsp. reduced sodium soy sauce
2 canned chipotle peppers in adobo sauce, seeded and finely chopped
2 Tbsp. snipped fresh cilantro
1 Tbsp. cooking oil
4 cloves garlic, minced
Chipotle Tomatillo Salsa:
6 husked and finely chopped tomatillos
2 to 3 rinsed, drained, seeded and finely chopped canned chipotle peppers in adobo sauce
1/4 cup finely chopped red onion
1/4 tsp. finely shredded lime peel
1 Tbsp. lime juice
1 Tbsp. snipped fresh cilantro
2 cloves garlic, minced
1 Tbsp. honey
1/4 tsp. salt
To make salsa:
Combine all salsa ingredients; cover and let stand at room temperature for 30 minutes for flavors to blend. Refrigerate any leftover salsa for up to 3 days.
Score steak by making shallow cuts at 1 inch intervals, diagonally across steak in a diamond pattern. Repeat scoring on other side. Place meat in a plastic bag set in a shallow dish.
Stir together red wine, lime juice, soy sauce, chipotle peppers, cilantro, cooking oil, and garlic. Pour over steak in bag; marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
Drain steak, reserving marinade. Grill steak on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or to desired doneness, turning once and brushing with reserved marinade halfway through grilling. Discard any reserved marinade.
Cut the steak in half diagonally across the grain. Serve with Chipotle Tomatillo Salsa