Using a blender or food processor, combine the chipotle peppers in adobo, red wine vinegar, honey, olive oil, lime juice, cilantro, garlic, cumin, chili powder, and salt. Blend the mixture until completely smooth. Place the steak in a large mixing bowl or zip-top bag and pour the marinade over it, making sure the meat is well-coated. Reserve 1/4 cup of the marinade and set it aside for later use. After marinating, remove the steak and gently shake off any excess marinade. Heat a large skillet with a bit of oil over high heat and sear the steak for 3 to 4 minutes on each side until well-browned. Once cooked, remove the steak from the skillet and allow it to rest briefly, then slice it thinly against the grain and cut into bite-sized cubes. Return the cubed steak to the same skillet, add 1 tablespoon of the reserved marinade, and sauté for 20 to 30 seconds over high heat to coat and heat through. Serve hot with your choice of sides such as rice, beans, roasted veggies, or tucked into tacos or burritos topped with your favorite fixings.