Beef : Southwestern Flank Steak

• 1 (about 1 1/2 pounds) flank steak, fat trimmed
  
• 1/2 cup corn oil
  
• 4 tablespoons TABASCO® brand Chipotle Pepper Sauce
  
• 2 tablespoons Worcestershire sauce
  
• 2 tablespoons lime juice
  
• 2 teaspoons ground cumin
  
• 2 large garlic cloves, minced
  
• 1/2 teaspoon lime peel, grated
  
• 1/3 cup fresh cilantro, chopped
  

Score a diamond pattern 1/4-inch deep on both sides of steak.

Combine corn oil, TABASCO^® Chipotle Sauce, Worcestershire sauce, lime juice, cumin, garlic and lime peel in a plastic food storage bag. Add steak. Push out all air and seal. Refrigerate 8 to 24 hrs, turning bag occasionally.

Preheat grill to medium high heat. Oil grill rack and place 5 inches above heat.

Grill steak 6 to 8 minutes for medium rare, turning halfway through and basting with marinade. Let stand 10 minutes.

Cut steak diagonally, across grain into thin slices.

Salt to taste.

Makes 6 servings.