1/4 cup (60 ml) olive oil

2 canned chipotle peppers in Adobo sauce, mashed (see note)

1 tablespoon (15 ml) honey

1 tablespoon (15 ml) lime juice

Grated zest of ½ lime

In a glass dish or a large sealable plastic bag, combine all the ingredients. Add the steak and coat well with the marinade. Cover the dish or close the bag. Refrigerate for 8 hours or overnight.

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