South American Flank Steak |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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On the first warm spring evening of the year, Ashley Lowe craved something grilled. She pulled ingredients from her refrigerator and created this spicy steak with a refreshing hint of orange. PREP AND COOK TIME: About 1 1/2 hours. Ingredients:
2 oranges (8 oz. each) |
3 cloves garlic, peeled |
2 cups lightly packed fresh cilantro, rinsed and drained |
1/3 cup (half of a 7-oz. can) chipotle chiles in adobo sauce |
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 (about 1 1/2 lb.), rinsed and patted dry, fat trimmed |
Directions:
1. 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 puréed.
2. 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.
3. 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.
4. Thinly slice meat across the grain. Also slice remaining orange. Serve steak with orange slices to squeeze over servings, and add salt to taste.
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