Prep 15 mins
Cook 15 mins
From Ashley Lowe, Seattle, WA, Sunset, APRIL 2005.
Make and share this South American Flank Steak recipe from Food.com.
- 2 oranges (8 oz. each)
- 3 garlic cloves, peeled
- 2 cups lightly packed fresh cilantro, rinsed and drained
- 1⁄3 cup chipotle chile in adobo (half of a 7-oz. can)
- 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, rinsed and patted dry, fat trimmed (about 1 1/2 lb.)
- 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 pureed.
- 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.
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.
It's already been said but I'll say it again, OMG. If you've ever been to Sardi's chicken, the marinade is like their green sauce. But better. You've got to try this.
I marinated for about 12 hours....the flavors were very subtle, but delicious. I had a 1 inch flank steak, and cooked over medium high for the recommended 12 minutes. Mine turned out a bit over done. Think it may have been more delicious if I had reduced the cooking time, plus it would have turned out much more tender. Served with garlic roasted potatoes, naan bread and salad, Perfect dinner! Thanks for sharing...made for Best of 2014 tag game on Yuku.