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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

South American Flank Steak Recipe

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This recipe for South American Flank Steak is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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