Chipotle Lime Steak

• 1 whole Flat Iron (chuck Top Blade), Flank Or Skirt Steak, About 1 1/3 Pounds
• 1 Tablespoon Tabasco Chipotle Sauce
• 1 Tablespoon Garlic, Minced (about 3 Cloves)
• 2 teaspoons Worcestershire Sauce
• 1 teaspoon Chili Powder
• 1 teaspoon Black Pepper
• 1 whole Lime, Juiced
• Canola Oil

1. Put all of the ingredients in a gallon zip-top bag and seal, removing all of the excess air.
2. Slosh the bag, and massage it with your hands to get all of the ingredients combined.
3. Refrigerate for at least two hours, and up to four hours.
4. Start your grill and prepare for direct grilling over medium-high heat (400-450 degrees ).
5. Remove the steak from the bag and pat each side dry with paper towels.
6. Oil each side of the steak lightly with canola oil.
7. Note: These cooking times are approximate, and they based on a steak that is about 3/4 thick.
8. Your mileage may vary.
9. Grill the steak until it readily releases from the grate, about three minutes.
10. Rotate the steak 45 degrees and continue cooking for about two minutes.
11. Flip the steak over and grill three minutes more.
12. Rotate the steak 45 degrees and continue cooking for about one more minutes.
13. Remove the steak to a platter and let rest ten minutes.
14. Slice across the grain into 1/4 slices.
15. Serve and enjoy!

skirt, garlic, worcestershire sauce, chili powder, black pepper, canola oil

Taken from tastykitchen.com/recipes/main-courses/chipotle-lime-steak/ (may not work)