Instructions: In the bowl of a food processor fitted with the metal blade, place chipotle peppers, 1/2 cup water, vinegar, salt, and pepper; process until combined. Transfer to a shallow dish. Using a sharp knife, score steak on both sides in a crosshatch pattern, about 1/8 inch deep. Add steak to marinade, turning until well coated. Cover, and refrigerate for 1 hour, turning after 30 minutes.

Preheat broiler. Place steak on a rimmed baking sheet fitted with a rack. Broil 6 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Slice against the grain into 1/4-inch-thick slices, and serve.

This recipe yields 4 to 6 servings.

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