3/4 - 1 lb. beef flank steak
1/3 C. dry red wine
4 tsp. lime juice
1 Tbsp. reduced-sodium soy sauce
1 canned chipolte pepper in adobo sauce, seeded and finely chopped
1 Tbsp. snipped fresh cilantro
2 tsp. cooking oil
2 cloves garlic, minced
6 husked and finely chopped tomatillos (1-1/2 C.)
2-3 canned chipolte peppers in adobo sauce, drained, seeded, and finely chopped
1/4 C. finely chopped red onion
1/4 tsp. finely shredded lime peel
1 Tbsp. finely snipped fresh cilantro
2 cloves garlic, minced
1 Tbsp. honey
1/4 tsp. salt
1. Score steak by making shallow cuts at 1-inch intervals diagonally across steak in diamond pattern. Repeat scoring on second side. Place meat in plastic bag in a shallow dish.
2. For marinade, stir together red wine, lime juice, soy sauce, the 1 chipolte, 1 Tbsp. cilantro, cooking oil, and 2 cloves garlic. Pour over steak in bag; seal bag. Marinate in the refrigerator for 4-24 hours, turning bag occasionally.
3. Meanwhile, for Chipolte-Tomatillo sauce, stir together tomatillos, the 2-3 finely chopped chipolte peppers, red onion, lime peel, 1 Tbsp. lime juice, 1 Tbsp. cilantro, 2 cloves garlic, honey and salt. Cover and let stand at room temperature for 30 minutes to blend flavors.
4. Drain steak, reservind marinade. Grill steak on the rack of an uncovered grill directly over medium coals for 12-14 minutes or to desired doneness, turning once and brushing with reserved marinade halfway through grilling. Discard any reserved marinade.
5. Cut the steak in half diagonally across the grain. Thinly slice steak diagonally across the grain. Serve with Chipolte-Tomatillo Salsa.
Nutrition: 357 calories; 16g fat; 6g sat fat; 11g carbs; 24g protein