SOUTH AMERICAN FLANK STEAK

South American Flank Steak image

Provided by Vicki Butts (lazyme)

Categories Beef

Time 30m

Number Of Ingredients 10

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)

Steps:

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.