1/2 cup (125 mL) olive oil
1/2 cup (125 mL) red wine
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) honey
1/2 tbsp (8 mL) Chipotle
1 shallot, chopped
1.1 lb (500 g) flank steak
Season with salt and pepper to taste.
Combine all marinade ingredients in a glass dish or a large resealable plastic bag. Add flank steak and coat well. Set in refrigerator and let marinate for approximately 8 hours or overnight.
Preheat BBQ to high heat and oil the grill.
Remove meat from marinade; season with salt and pepper to taste. Cook approximately 2-3 minutes on each side or until desired doneness. Let stand for 5 minutes on a platter. Slice meat against the grain.
Serve steak with Endive & Spinach Salad (view recipe).