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South American Flank Steak

Ann Stratton
Total time 1 hr, 30 mins
Yield Makes 6 servings
On the first warm spring evening of the year, Ashley Lowe craved something grilled. She pulled ingredients from her refrigerator and created this spicy steak with a refreshing hint of orange. PREP AND COOK TIME: About 1 1/2 hours.


  • 2 oranges (8 oz. each)
  • 3 cloves garlic, peeled
  • 2 cups lightly packed fresh cilantro, rinsed and drained
  • 1/3 cup (half of a 7-oz. can) chipotle chiles in adobo sauce
  • 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 (about 1 1/2 lb.), rinsed and patted dry, fat trimmed

Nutrition Information

  • calories 196
  • caloriesfromfat 51 %
  • protein 17 g
  • fat 11 g
  • satfat 3.3 g
  • carbohydrate 6 g
  • fiber 1.2 g
  • sodium 261 mg
  • cholesterol 41 mg

How to Make It

  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.