South American Flank Steak

Name: South American Flank Steak
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 680 grams beef flank steak (about , rinsed and patted dry, fat trimmed; 79 milliliters (half of a 7-oz. can) chipotle chiles in adobo sauce; 473 milliliters lightly packed fresh cilantro, rinsed and drained; 3 cloves garlic, peeled; 2 Tbsps ground coriander; 2 Tbsps ground cumin; 59 milliliters olive oil; 454 grams oranges each); 3 Tbsps red wine vinegar; 1 teaspoons About salt

The recipe South American Flank Steak could satisfy your American craving in approximately 1 hour and 30 minutes. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 367 calories, 24g of protein, and 26g of fat per serving. A mixture of beef flank steak, salt, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. valentin day will be even more special with this recipe.

Instructions

Squeeze juice from 1 orange and pour into a food processor or blender.

Ingredients you will need

Orange

Juice

Equipment you will use

Food Processor

Blender

Add garlic, cilantro, chiles and their sauce, oil, vinegar, cumin, coriander, and 1/2 teaspoon salt. Whirl until finely pured.

Ingredients you will need

Coriander

Cilantro

Vinegar

Chili Pepper

Garlic

Cumin

Sauce

Salt

Cooking Oil

Place steak in a 1-gallon zip-lock plastic bag.

Ingredients you will need

Steak

Equipment you will use

Ziploc Bags

Pour cilantro-chipotle mixture over steak and seal bag. Chill at least 1 hour or up to 1 day.

Ingredients you will need

Chipotle Chiles

Cilantro

Steak

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.

Ingredients you will need

Marinade

Steak

Equipment you will use

Grill

Transfer steak to a rimmed board or a platter.

Ingredients you will need

Steak

Let rest 3 to 5 minutes.

Thinly slice meat across the grain. Also slice remaining orange.

Ingredients you will need

Orange

Grains

Meat

Serve steak with orange slices to squeeze over servings, and add salt to taste.

Ingredients you will need

Orange Slices

Steak

Salt

Equipment

Ingredients

Servings:

680grams

beef flank steak (about , rinsed and patted dry, fat trimmed 79milliliters

(half of a 7-oz. can) chipotle chiles in adobo sauce 473milliliters

lightly packed fresh cilantro, rinsed and drained 3cloves

garlic, peeled 2Tbsps

ground coriander 2Tbsps

ground cumin 59milliliters

olive oil 454grams

oranges each)3Tbsps

red wine vinegar 1teaspoons

About salt

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Director's Merlot. It has 5 out of 5 stars and a bottle costs about 21 dollars.

Director's Merlot

Our 2014 Director's Merlot offers lushness and a round, full palate. Its fragrance demonstrates red and black fruit with hints of anise and spiced wood. Juicy upon entry, the wine broadens and becomes velvety on the palate with flavors of plum, loganberry and black cherry accentuated by subtle spice notes of espresso bean and toasted vanilla. Medium tannins support the body of this wine, offering sophistication in its finish. Pairs nicely with brisket, grilled pork chops and linguine with pesto.