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	* Exported from MasterCook * Grilled Flank Steak With Chipotle-Honey Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Chiles chipotles en adobo from 7-oz can 'or' 4 dried chipotle chiles soaked and seeded 2 Garlic cloves -- medium 2 tbls Cilantro leaves 1/4 cup Honey 2 tbls Peanut oil 2 tbls Balsamic vinegar 2 tbls Brown mustard 1/2 cup Lime juice from 3 medium limes 1 tsp Cumin -- ground 1/2 tsp Black pepper -- ground 1 tsp Salt 1 Chile chipotle en adobo(7-oz can) OR 1 Dried chipotle chile pepper soaked seeded and minced 2 Garlic cloves -- minced 1 tbl Cilantro -- minced 2/3 cup Lime juice from 4 medium limes 2 1/2 lb Flank steak 1/2 tsp Salt 1/2 tsp Black pepper -- ground For the sauce, mince chipotle, garlic and cilantro in a food processor. Add honey, oil, vinegar, mustard, lime juice, cumin, including 1 tsp salt and 1/2 tsp pepper; pulse to combine. Set aside. (Can be covered and refrigerated overnight.) For the steak, mix chipotle, garlic, cilantro, and lime juice in a large nonreactive baking pan to make a marinade. Place flank steak in the marinade; turn to coat. Cover with plastic wrap and refrigerate overnight. Heat the grill. Sprinkle flank steak with 1/2 tsp. salt and 1/2 tsp pepper. Grill, turning once, until browned; about 8 minutes for medium rare. Transfer steak to a carving board and let stand for 5 minutes. Holding the knife on a slight angle, slice the flank steak across the grain into 1/4-inch-thick slices. Transfer a portion of the steak slices to each warm dinner plate. Drizzle a portion of the Chipotle-Honey Sauce over the grilled flank steak slices and serve immediately. Serve the slices of flank steak wrapped in flour tortillas with slices of avocado and red onion. Makes 6 servings. Notes: Both the marinade and the sauce for this Mexican-style flank steak dish feature chipotle chile peppers, which are jalapenos that have been smoked and dried. They are most often found canned in 'adobo sauce'. You can substitute chipotle chile peppers in the dried form if you soak them in warm water until they soften, about 15 minutes, and, then, remove their seeds. Robin**Grilled Flank Steak With Chipotle-Honey Sauce**GrassRats@aol.com Posted to FareShare 10-99 Visit us at http://fareshare.tripod.com Edited and/or Formated by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - - NOTES : http://www.culinaria.com/collectedRecipes/mexican.html * Exported from MasterCook * Guacamole Dip - WW Recipe By : Weight Watchers Slim Ways Mexican Serving Size : 8 Preparation Time :0:00 Categories : Volume 2-10, Oct '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium Avocado -- Cut into quarters 2 medium Tomatoes -- finely chopped 1/2 Jalapeno pepper -- seeded and minced 1 cup Onions -- minced 1/4 cup Fresh cilantro -- minced 2 teaspoons Fresh lime juice 1/4 teaspoon Salt In medium bowl, combine 1 avocado quarter, 1/4 cup of the tomatoes, half the pepper, 1 Tbs onions and half the cilantro; with fork, mash mixture together into a medium-coarse paste. Finely dice remaining avocado quarters. Add avocado, remaining tomatoes, pepper, onions and cilantro. Add juice (do not use more than 2 tsp or mixture will be too watery) and salt to paste mixture and stir to combine. Notes: I found it needed more salt. Each serving is 1/2 cup Cal 63 Fat 4g Fiber 1 gr 1/2 cup = 1 WW pt. - - - - - - - - - - - - - - - - - -