Grilled Flank Steak (or Cauliflower Steaks) in Rich Red-Chile Adobo - Rick Bayless

Ingredients

• 3 garlic cloves, peeled and roughly chopped
• 1/4 cup fresh lime juice
• 3 tablespoons olive or vegetable oil, plus more for grilling
• 2 tablespoons Worcestershire sauce
• 2 tablespoons agave nectar or honey
• 1/2 to 1 teaspoon crushed red chile flakes
• A generous 1/2 teaspoon fresh-ground black pepper
• 2 teaspoons Mexican oregano
• Salt
• 1 medium (about 2 pounds) flank steak OR 2 smallish (1 ½ to 2 pounds each) heads of cauliflower, green leaves and protruding bottom stem removed or cut off
• 8 medium (about 4 ounces) dried ancho chiles, stemmed and seeded
• 3 tablespoons fresh-rendered pork lard or vegetable oil
• 1 medium (6-ounce) white onion, sliced ¼-inch thick
• 4 garlic cloves, peeled
• 1/2 teaspoon fresh-ground cumin
• 1/2 teaspoon fresh-ground black pepper
• 1 teaspoon Mexican oregano
• 1 2/3 cups beef, chicken or vegetable broth, plus more for thinning the sauce
• 1 cup fresh orange juice
• 2 tablespoons vinegar (cider vinegar is common in Mexico)
• A little sugar for seasoning the sauce
• 1/2 cup coarsely chopped meaty green olives (manzanillos are common in Mexico)
• 1/2 cup coarsely chopped (stemmed, seeded) pickled jalapeños