Barbecued Flank Steak

• 1/2 cup olive oil
• 1 medium onion, peeled and thinly sliced
• 3 cloves garlic, peeled and finely chopped
• 3 Serrano chilies, seeded and finely chopped
• 2 tablespoons chopped cilantro
• 1/2 cup fresh lime juice
• 3 teaspoons salt
• 1 flank steak (about 1 1/4 pounds)
• 1 1/2 cups barbecue sauce (see recipe)
• Warm tortillas

1. Combine the olive oil, onion, garlic, chilies, cilantro, lime juice and salt in a large, shallow dish.
2. Add the flank steak and marinate in the refrigerator for 8 hours or overnight, turning from time to time.
3. Heat a grill, adding wood chips if desired.
4. Remove the flank steak from the marinade and place on the hot grill.
5. Cook for 3 minutes.
6. Turn and cook for 3 minutes.
7. Use a brush to coat the flank with some of the barbecue sauce.
8. Turn and coat the other side.
9. Continue cooking, brushing on the sauce and turning every 3 minutes until meat is cooked to medium rare, about 18 minutes total.
10. Slice the meat across the grain into thin strips.
11. Serve with warm tortillas, grilled onion guacamole (see recipe) and watermelon pico de gallo (see recipe).

olive oil, onion, garlic, serrano chilies, cilantro, lime juice, salt, flank steak, barbecue sauce, tortillas

Taken from cooking.nytimes.com/recipes/10306 (may not work)