- Steak Marinade:
- soy sauce1/2 cups
- olive oil1/2 cups
- honey4 1/2 tablespoons
- cloves garlic, minced6
- chopped fresh rosemary3 tablespoons
- coarsely ground black pepper1 1/2 tablespoons
- salt1 teaspoons
- flank steak2 pounds
- Chipotle Mayo:
- mayonnaise1 1/2 cups
- chipotle peppers in adobo sauce1 (7 ounce) cans
== Directions ==
Combine soy sauce, olive oil, honey, garlic, rosemary, pepper, and salt in a resealable plastic bag. Add the steak, and turn to coat with the marinade; press out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes, or overnight for better flavor.
Preheat an outdoor grill for medium-high heat. Discard marinade.
Lightly oil the grate. Grill the flank steak for 7 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 10 minutes before slicing very thinly against the grain.
Drain the chipotle peppers reserving 1 teaspoon of the adobo sauce. Finely chop the chipotle peppers. Stir together the mayonnaise, chipotle peppers, and reserved adobo sauce in a medium bowl. Serve the sauce with the steak.