I have been using this marinade for years on steak and chicken. If you are a chipotle freak like me than you will love it. It is a little spicy for my 11 yr old so I back off on some of the chipotle
South American Flank Steak
More From Sunset
1 Hour, 30 Minutes
Amount per serving
- Calories: 196
- Calories from fat: 51%
- Protein: 17g
- Fat: 11g
- Saturated fat: 3.3g
- Carbohydrate: 6g
- Fiber: 1.2g
- Sodium: 261mg
- Cholesterol: 41mg
- 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
- 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.
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