In a shallow
dish, large enough to hold steak, whisk wine, olive oil, vinegar and
chipotle peppers until smooth.
Mix together minced
garlic cloves, salt and dry vegetable soup base and rub lightly into
the steak.
Pierce steak all over
with fork.
Place steaks in marinade,
turning to coat.
Marinate covered and
refrigerated for at least 3 hours or overnight.
Remove steak from marinade and
pat dry. Reserve the leftover marinade and put it into a small saucepan.
Preheat barbecue to medium and
grease grill.
Boil marinade for 3 to 4
minutes until thickened slightly.
Grill steak for 5 to 6 minutes
a side, remove from barbecue and let stand for couple minutes before
slicing.
Slice across the grain into
nice thin strips.
Serve with steamed or barbecued
vegetables and salads.
Top with thickened marinade
sauce.
Makes 4 servings.
Note: Flank steak is best served
rare or medium rare. If you want rare steak cut the grilling time to 4
to 5 minutes a side.
Chipotle
peppers can be found
in our online store and usually in an international section of your
local supermarkets or specialty
stores. You can substitute chipotle peppers for jalapeno
peppers.
