Mexican Sliced Steak Tacos - Rachael Ray

INGREDIENTS

1 can

chipotle peppers in adobo sauce

Juice of 2 limes, divided

2 tbsp

honey

2 tbsp

Worcestershire

1 1/2 tsp

Mexican oregano

4 cloves

garlic, finely chopped

1/4 cup

vegetable oil

1 lb

flank steak or top round (sometimes labeled as London Broil), 1-inch thick

Kosher salt and coarse black pepper

soft taco-size good-quality (look for a small producer or “handmade” on label) corn or flour tortillas, charred