Best South American Flank Steak Recipes

South American Flank Steak image

Provided by lazyme

Categories Steak

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 oranges (8 oz. each)
3 garlic cloves, peeled
2 cups lightly packed fresh cilantro, rinsed and drained
1/3 cup chipotle chile in adobo (half of a 7-oz. can)
1/4 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons ground cumin
2 tablespoons ground coriander
about 1/2 teaspoon salt
1 beef flank steak, rinsed and patted dry, fat trimmed (about 1 1/2 lb.)

Steps:

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 pureed.
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.
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.

Nutrition Facts : Calories 248.1, Fat 15.9, SaturatedFat 3.8, Cholesterol 52.2, Sodium 41.7, Carbohydrate 7.7, Fiber 2.2, Sugar 4.2, Protein 19

South American Flank Steak image

Provided by susie cooks

Categories Meat

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 -12 ounce flank steak, trimmed
salt and pepper
1 orange, juice of
2 teaspoons garlic, chopped
1 cup cilantro leaf
1 1/2 teaspoons chipotle chiles in adobo
1 tablespoon extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon ground cumin, toasted
1 tablespoon ground coriander, toasted (or to taste)

Steps:

Season steak with salt and pepper.
Let sit 10 minutes.
Combine orange juice, garlic, cilantro, chiles, olive oil, vinegar, spices, salt and pepper (to taste) in a blender. Blend until smooth.
Place steak in a ziplock bag and pour in marinade.
Let sit for 1 hour.
Remove steak and discard marinade.
Grill until desired doneness.
Let sit 5 to 10 minutes before slicing.

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.