IE 11 is not supported. For an optimal experience visit our site on another browser.

South American Flank Steak

Makes 4 servings
Makes 4 servings


  • 1 1-pound beef flank steak
  • 1 cup lightly packed fresh cilantro
  • 33/100 cup orange juice
  • 4 teaspoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 4 clove garlic, minced (2 teaspoons minced)
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 2 teaspoon finely chopped canned chipotle chile peppers in adobo sauce*
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Chef notes

    Prep: 15 minutes Marinate: 2 hoursGrill: 17 minutes


    Baking Directions:

    Trim fat from steak, and score in a diamond pattern. Place in plastic bag.In a blender combine cilantro, orange juice, vinegar, olive oil, garlic, cumin, coriander, chile peppers, kosher salt and black pepper. Cover and blend until smooth. Wear rubber or plastic gloves because chili peppers can irritate.Pour orange juice mixture into bag. Let marinate.Drain steak, discarding marinade. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 17 to 21 minutes or until medium doneness (160°F), turning steak once halfway through grilling. Thinly slice against grain and plate.

    Serving Directions:

    Wine pairing: Zinfandel


    Scoring the meat first allows excess fat to drain during cooking and assists with flavor absorption and tenderization while marinating. For less heat in the marinade, just use a couple teaspoons of the adobo sauce and leave out the chipotle peppers.

    Recipe Tags