Seed chipotle peppers then purée with adobo sauce into a smooth paste. Add 4 tablespoons to a large plastic food storage bag. Place remainder in a small freezer bag, mark it with date and contents and place in freezer for another use. To the large food storage bag, add the lime juice, honey, Worcestershire, oregano, garlic and vegetable oil. Mash up the bag with your hands to combine.
Season steak with salt and lots of black pepper. Drop it in the bag and press out most of the air as you seal up the bag. Maneuver the marinade evenly around the meat and marinate in the fridge for several hours.