Be sure to thinly slice your grilled flank steak after it comes off the barbecue to ensure maximum tenderness. We marinate this lean cut of beef in a sweet and spicy chipotle sauce, which lends a smoky flavour.

Yield: Serves 6.



  • 1/4 cup Dijon mustard
  • 1/4 cup liquid honey
  • 2 tbsp thawed frozen orange juice concentrate
  • 2 tbsp water
  • 1 tbsp chipotle pepper sauce
  • 1/4 cup soy sauce
  • 1 1/2 lb (0.75 kg) flank steak
  • 6 flour tortillas (8 inch), warmed


  1. To prepare sauce, combine mustard, honey, orange juice concentrate, water and chipotle pepper sauce. Reserve and refrigerate half of sauce to serve with steak.
  2. To prepare marinade, combine remaining sauce and soy sauce; pour into a heavy zip-lock plastic bag. Add steak and squeeze bag to coat steak with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 12 hours or up to 24 hours.
  3. Remove bag from refrigerator and let stand for 20 - 30 minutes. Meanwhile, preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  4. Remove steak from marinade; discard marinade. Grill steak to medium rare, about 15 - 20 minutes. Let stand for 5 minutes before slicing. Using a sharp knife held at a 45° angle, slice steak against the grain into thin slices. Serve steak in tortillas with reserved sauce.
Nutritional analysis per serving:

372 calories, 11.2 g fat, 26 g protein, 41.2 g carbohydrate, 2 g fibre, 692 mg sodium