SOUTH OF THE BORDER FLANK STEAK

Serves: 6

■ 2/3 cup (160 ml) dry red wine

■ 1/4 cup (60 ml) fresh lime juice

■ 2 tbsp (30 ml) soy sauce

■ 2 tbsp (30 ml) oil

■ 1 tbsp (15 ml) chopped canned chipotle peppers in adobo sauce

■ 1/2 tsp (2.5 ml) ground coriander

■ 4 cloves garlic, finely chopped

■ 1 1/2 lb (680 g) flank steak

■ Guacamole sauce (recipe follows)

1. To prepare marinade, combine first 7 ingredients (wine through garlic) in a heavy zip-locking plastic bag. Add steak and squeeze bag to coat steak with marinade. Seal bag and place on a plate.

2. Refrigerate, turning bag occasionally, for 24 hours. Remove from refrigerator and let stand for 20-30 minutes. Remove steak from marinade; discard marinade.

3. Grill steak over medium heat on natural gas barbecue to medium rare, about 15-20 minutes. Let stand for 5 minutes before slicing.

4. Using a sharp knife held at a 45-degree angle, slice steak against the grain into thin slices.

5. Serve with guacamole sauce.