South American Flank Steak

READY IN: 30mins
Recipe by lazyme

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

Top Review by diner524

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.

Ingredients Nutrition


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

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