I was out of dry sherry for this, so I subbed in white wine with a dash of dry vermouth. The chipotle gives things a nice smoky flavor. Delish.
Grilled Marinated Flank Steak
1/3 cup dry sherry
3 tbsp loss-sodium soy sauce
1 tbsp Worcestershire sauce
1 tbsp sesame oil
1/8 tsp freshly ground black pepper
1 tbsp chipotle in adobo sauce
2 lb flank steak
Mix all marinade ingredients together. Place flank steak in a large plastic bag. Add marinade. Refrigerate for 4-6 hours.
Preheat grill. Remove flank steak from fridge and let come to room temperature. Discard marinade. Grill steak over direct medium heat until done, about 10-25 minutes, depending on thickness of steak. Remove steak from grill and let rest under tinfoil for 5 minutes. Slice into strips, cutting across the grain.
Serve with Corn and Black Bean Salsa, cheese, salsa and tortillas.
Wine Pairing: Serve with a Zinfandel