Raspberry Chipotle Flank Steak With Green Rice

• 1 medium flank steak
• 1 pint fresh raspberries
• 1/2 pint blackberries
• 1/4 cup honey or agave nectar, only neccessary if using frozen berries
• 4 chipotle peppers in adobo sauce, or if you like HEAT, the whole can
• 1/4 cup olive oil
• 1 sweet onion, diced (I used a maui onion)
• 2 cloves of garlic, crushed
• 1 tablespoon each of cumin and coriander
• 1 lime, zested and juiced
• kosher salt and pepper

1. combine all ingredients except flank steak, salt & pepper in food processor. Run fruit "salsa" mixture through a seive to remove excess seeds. Set aside 1/4 c. of marinade.
2. If you have a particularly cheap cut of flank steak, tenderize meat with mallet. Season with salt and pepper. Marinade for 20 minutes to 4 hours....
3. Grill to desired doneness (we prefer a nice pink medium rare). As this is a flank steak (feel free to sub other meats), make sure you cut ACROSS the grain if it is a flank steak. There was a good foodpickle (ask a food question) discussion thread about this today. If you don't have a grill (or its winter and buried under 2 ft of snow), sear in a screaming hot, heavy pan and finish under the broiler.
4. Serve with Green Rice (brown rice mixed w/ 1 bunch of finely chopped cilantro), flour tortillas and a side of the fruit salsa (the reserved 1/4 c. of marinade and extra fresh berries for garnish)

flank steak, fresh raspberries, blackberries, honey, peppers, olive oil, sweet onion, garlic, cumin, lime, kosher salt

Taken from food52.com/recipes/13152-raspberry-chipotle-flank-steak-with-green-rice (may not work)