In a bowl combine the Italian Dressing, juice of 1/2 orange, adobo sauce, chipotle peppers, garlic salt, minced garlic, smoked paprika, salt and white pepper. Whisk until combined.
Place the flank steak in a container or shallow casserole pan, pour the liquid over top. Cover and refrigerate for at least 4 hours, preferably overnight.
Remove from fridge, discard juices. Pat steak dry then sprinkle with brown sugar, on both sides. Allow steak to sit for about 20 minutes to warm up. Never grill a cold steak.
While the steak is sitting, go fire up your grill. Let it preheat. Reduce to a medium high heat.
Place steak on grill, cook to desired doneness for your own taste. We like ours around a medium to medium rare so I cooked mine for about 5 minutes on each side. You can increase or decrease this time for you own taste.
Remove from the grill and allow to stand for at least 5 minutes for the juices to redistribute.
During that time make your compound butter. Place the softened butter and finely diced chipotle peppers in a food processor or stand mixer. Pulse until combined.
While the steak is still hot slather some of that chipotle butter all over the top of the steak. You're going to freak out, it's so good.
Now slice the steak across the grain in slices to your desired thickness.
Enjoy with a big old spicy smile!