- 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
- 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
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.
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.