Canned chipotles pack serious heat along with a smokiness that delivers an extra punch of flavor in this broiled steak recipe.
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.
Heat 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.