Photo: Jennifer Causey; Styling: Thom Driver
The ultratender flat iron is an affordable alternative to rib-eye. Look for (or request) flat, rectangular steaks--butchered specifically to eliminate the line of tough connective tissue that runs down the middle of the entire cut.
Serves 4 (serving size: 3 1/2 ounces beef and about 1/2 cup salsa)
1. Combine orange rind, orange juice, lime rind, 2 tablespoons lime juice, 1 tablespoon oil, and next 4 ingredients (through chipotle) in a bowl, stirring with a whisk. Add steak, turning to coat. Let stand 30 minutes at room temperature, turning occasionally.
2. Heat a grill pan over high heat. Coat pan with cooking spray. Remove steak from marinade; discard marinade. Sprinkle steak with 1/2 teaspoon salt. Add steak to pan; grill 5 minutes on each side for medium-rare or to desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Slice steak across the grain.
3. Combine remaining 1 tablespoon lime juice, remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, and remaining ingredients in a bowl. Serve with steak.