South American Flank Steak

South American Flank Steak

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Vicki Butts (lazyme)

By
@lazyme5909

Credited to Ashley Lowe, Seattle, WA, Sunset, APRIL 2005.

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
15 Min
Cook:
15 Min
Method:
Grill

Ingredients

  • 2
    oranges
  • 3 clove
    garlic, peeled
  • 2 c
    lighly packed fresh cilantro, rinsed and drained
  • 1/3 c
    chipotle chiles in adobo sauce (1/2 of 7-oz can)
  • 1/4 c
    olive oil
  • 3 Tbsp
    red wine vinegar
  • 2 Tbsp
    ground cumin
  • 2 Tbsp
    ground coriander
  • 1/2 tsp
    salt, or to taste
  • 1
    beef flank steak, rinsed and patted dry (about 1 1/2 lb)

How to Make South American Flank Steak

Step-by-Step

  1. Squeeze juice from 1 orange and pour into a food processor or blender. Add garlic, cilantro, chiles and their sauce, oil, vinegar, cumin, coriander, and 1/2 teaspoon salt. Whirl until finely puréed.
  2. Place steak in a 1-gallon zip-lock plastic bag. Pour cilantro-chipotle mixture over steak and seal bag. Chill at least 1 hour or up to 1 day.
  3. Lift steak from marinade (discard marinade) and lay on an oiled barbecue grill over a solid bed of medium-hot coals or medium-high heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook steak, turning every 4 to 5 minutes, until browned on both sides and done to your liking in center of thickest part (cut to test), about 12 minutes total for medium-rare. Transfer steak to a rimmed board or a platter. Let rest 3 to 5 minutes.
  4. Thinly slice meat across the grain. Also slice remaining orange. Serve steak with orange slices to squeeze over servings, and add salt to taste.

Printable Recipe Card

About South American Flank Steak

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Latin American
Other Tag: Quick & Easy



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