• 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Hoisin sauce
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons (about 1 chile) from a can of Chipotle chile in adobo sauce
  • 1 clove garlic, minced
  • 1 1/4 to 1 1/2 pounds of flank steak, or alternate choice
  • 3 tablespoons olive oil
  • 3 tablespoons freshly squeezed lime juice
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • 1 lime, sectioned for garnish



For the glaze, mix all ingredients. I usually double or triple. Divide a portion to use on the steak as it’s cooking, but keep a portion aside to use for drizzling and passing with the meal after the steak is finished. May be made a day or two ahead.

  • For the steak, mix marinade ingredients. Add steak to a large, shallow pan or Ziploc bag, drench with the marinade and place in the refrigerator for one to four hours. Remove from marinade and set at room temperature for 20 to 30 minutes before grilling.
  • Brush top and bottom of steak with part of the glaze. Cook for three to four minutes per side on a medium-hot grill for medium-rare, brushing again with more glaze as it’s turned.
  • Watch the internal temperature closely, this steak should be cooked from rare to medium-rare, but no longer to maintain tenderness. Timing will vary depending on the temperature of the grill, the thickness of the meat and the type of steak cooked.
  • To serve, let rest five minutes, then thinly slice diagonally across the grain. Drizzle with the reserved glaze. Garnish with lime.
  • Note: You’ll need two to three limes for this recipe. If serving four, you might be able to cut one lime in half and use that half for garnish, juicing the rest, depending on the size and juiciness of the lime.