2 ½ pounds of sirloin steak
1 canned chipotle (or to taste)
2 cloves garlic, minced
1 Tablespoon chopped cilantro
4 Tablespoons vegetable oil
6 Tablespoons lime juice (about 5 limes)
½ cup honey
1 ½ cup peanut oil
2 or 3 canned chipotles
2 Tablespoons balsamic vinegar
4 Tablespoons brown mustard
¼ cup fresh lime juice
5 cloves garlic, minced
2 teaspoons ground cumin
4 Tablespoons chopped cilantro
2 teaspoons salt
Freshly cracked black pepper to taste
Place steak in large dish, baking pan or zip-lock bag. Mix all marinade ingredients together and pour over steak. Cover and let marinate in the refrigerator for 4 to 6 hours, turning occasionally.
To make sauce:
Combine honey, peanut oil, chipotles, vinegar, mustard, lime juice, garlic, and cumin. Puree in a blender or food processor. Stir in the chopped cilantro and add the salt and pepper to taste.
Salt and pepper steak to taste. Over very hot direct heat, grill the steak for 5 to 7 minutes on each side (for medium rare).
Remove the steak from the grill and let it rest for 3 to 5 minutes so that the juices drawn to the center by cooking redistribute for even color.
Serve the steak, which should be very juicy, either plain or on top of sliced French bread. Accompany each serving with several Tablespoons of sauce.