This one seems like it’s trying for a “south of the border” flair. I like chili-lime combinations, but I’m not fond of Chipotle chili, so I’d probably try a different flavor. The picture suggests lime wedges and grilled corn, both delicious. After slicing, you may want to serve with corn tortillas, black beans, and a mixture of diced onion & fresh chopped cilantro. Bonus points for this recipe, you can substitute any marinade and follow the directions for a nicely marinaded and grilled steak dinner.
Grilled Chipotle-Lime London Broil
1/2 cup chipotle-lime marinade or light lime salad dressing
1/2 tsp unseasoned meat tenderizer (Accent, etc)
1 (1 lb) London broil (beef top round steak, 3/4″ thick)
Place marinade and (if desired) tenderizer in a large resealable plastic bag; stir to combine. Add steak; seal bag, and turn to coat. Refrigerate at least 8 hours.
Coat grill rack with nonstick cooking spray. Preheat grill to medium (300° F to 350° F) remove seal from marinade; discard marinade. Grill steak 4 to 5 minutes per side (145° for medium rare) or to desired doneness. Remove steak from grill; let stand 10 minutes. slice steak against the grain into thin slices, and serve.