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South American Flank Steak

Source of Recipe


Sunset, April 2005






List of Ingredients



• 2 oranges
  
• 3 cloves garlic, peeled
  
• 2 cups lightly packed fresh cilantro, rinsed and drained
  
• 1/3 cup (half of a 7-ounce can) chipotle chiles in adobo sauce
  
• 1/4 cup olive oil
  
• 3 Tbsp red wine vinegar
  
• 2 Tbsp ground cumin
  
• 2 Tbsp ground coriander
  
• About 1/2 tsp salt
  
• 1 beef flank steak (about 1-1/2 lb.), rinsed and patted dry, fat trimmed
  






Instructions



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.
   
   Thinly slice meat across the grain. Also slice remaining orange. Serve steak with orange slices to squeeze over servings, and add salt to taste.
   
   Makes 6 servings.