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    You are in: Home / Recipes / South American Flank Steak Recipe
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    South American Flank Steak

    South American Flank Steak. Photo by diner524

    1/1 Photo of South American Flank Steak

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    lazyme's Note:

    From Ashley Lowe, Seattle, WA, Sunset, APRIL 2005.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Squeeze juice from 1 orange and pour into a food processor or blender.
    2. 2
      Add garlic, cilantro, chiles and their sauce, oil, vinegar, cumin, coriander, and 1/2 teaspoon salt.
    3. 3
      Whirl until finely pureed.
    4. 4
      Place steak in a 1-gallon zip-lock plastic bag.
    5. 5
      Pour cilantro-chipotle mixture over steak and seal bag.
    6. 6
      Chill at least 1 hour or up to 1 day.
    7. 7
      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.
    8. 8
      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.
    9. 9
      Transfer steak to a rimmed board or a platter. Let rest 3 to 5 minutes.
    10. 10
      Thinly slice meat across the grain.
    11. 11
      Also slice remaining orange.
    12. 12
      Serve steak with orange slices to squeeze over servings, and add salt to taste.

    Ratings & Reviews:

    • on August 27, 2014

      55

      OMG!!! What a delicious marinade!! This was so good and didn't require a lot of advance time to marinade to get the great flavor, just loved it!! DH ate a very late lunch and didn't want dinner, so I had a flank steak that was between 1/4 and 1/2 lb in the freezer, so I took it out and then worked on the marinade. I poured the marinade mixture over the partially frozen steak and let it come to room temperature. The only change I made was to use chipotle chili powder instead of the actual canned pepper, as I couldn't find them at the store. I was worried that the amount of cilantro and then the amount of dry corriander and cumin, it would be overwhelming, but so wrong. I am finding that I am really one who loves the flavors of SA. Thanks for sharing such a great recipe. Made for CQ 2014.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for South American Flank Steak

    Serving Size: 1 (135 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 248.0
     
    Calories from Fat 142
    57%
    Total Fat 15.8 g
    24%
    Saturated Fat 3.7 g
    18%
    Cholesterol 52.2 mg
    17%
    Sodium 41.6 mg
    1%
    Total Carbohydrate 7.7 g
    2%
    Dietary Fiber 2.1 g
    8%
    Sugars 4.1 g
    16%
    Protein 18.9 g
    37%

    The following items or measurements are not included:

    chipotle chiles in adobo

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