South American Flank Steak

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.

Yield: Makes 6 servings
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour, 30 Minutes

Nutritional Information

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

Ingredients

  • 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

Preparation

  1. 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. 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. 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. 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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