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South American Flank Steak Recipe

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This recipe for South American Flank Steak, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Gibbons
Added: Thursday, July 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 oranges (8 oz each)
3 cloves garlic, peeled
2 c. lightly packed fresh cilantro, rinsed and drained
1/3 c. (half of a 7 oz can) chipotle chiles in adobo sauce
1/4 c. olive oil
3 T. red wine vinegar
2 T. ground cumin
2 T. ground coriander
about 1/2 tsp. salt
1 beef flank steak (about 1 1/2 lb.), rinsed and patted dry, fat trimmed

Directions:
Directions:
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 tsp 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 a 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.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Recipe can be doubled and frozen in the marinade. Let defrost in the refrigerator 1 to 2 days.

 

 

 

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