blend the chipotle peppers and adobo sauce
to a ziplock bag or container add the blended chipotle, clover honey, 2 tbsp of olive oil, juice from 1 lime, garlic, salt and pepper, mix well then add the flank steak and give it a good mix. Marinade in the refrigerator for at least 1 hour, longer the better
Heat the grill to high heat. Add the flank steak and cook for 5 minutes per sides. Remove and let rest for 5 minutes. Thinly slice against the grain.
To a blender add the balsamic, 1/4 cup of olive oil, dijon mustard, lemon juice, fresh mint and salt + pepper. Blend until smooth
To a bowl add the arugula, blueberries, blackberries, avocado, cucumber, pistachios, crumbled goat cheese. Add the dressing and give everything a mix. If serving family style, plate the salad and top with grilled steak and finish with fresh ground pepper or serve in individual bowls and portion out the steak on top.