Since we bought our barbeque, we are always looking for new recipes. I found this recipe on cooking light magazine. It is absolutely delicious.
1 tsp black peppercorns
1 tsp cumin seeds
2 whole cloves
1 chipotle pepper in adobo sauce
2 tbsp sherry vinegar
1 tbsp fresh thyme leaves
2 tsp brown sugar
3/4 tsp kosher salt
2 garlic cloves, peeled
1 (1 1/4-pound) flank steak, trimmed
To prepare steak, cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted. Place the peppercorn mixture in a spice or coffee grinder; process until finely ground.
Remove 1 chile from can; reserve remaining chiles and sauce for another use. Place peppercorn mixture, chile, 2 tablespoons vinegar, and the next 4 ingredients (vinegar through garlic) in a blender; process until smooth, scraping sides occasionally. Combine vinegar mixture and steak in a large zip-top plastic bag; seal and marinate in refrigerator 24 hours. (I marinated it only for 4 hours). Remove from bag; discard marinade.
Prepare grill or broiler.
Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.