Yield
Serves 6 (serving size: about 3 ounces)
Photo: Jennifer Causey; Prop stylist: Lindsey Lower

How to Make It

Combine orange juice, lime juice, minced chipotle chile, adobo sauce, honey, grated garlic, 3/4 teaspoon kosher salt, and cumin in a large zip-top bag. Add flank steak to bag; seal and refrigerate 1 hour. Preheat oven to 350°. Heat a grill pan over medium-high heat; coat with cooking spray. Add steak; cook 4 minutes on each side. Transfer to a jelly-roll pan; bake at 350° for 3 to 4 minutes. Transfer steak to a cutting board; let stand 5 minutes. Cut into thin slices. Sprinkle steak with 3/4 teaspoon kosher salt.

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