This is a recipe I got from the Sunset Wine Club to go along with one of the bottles of wine they sent us. The wine and the steak were PERFECT together!
South American Flank Steak
2 oranges (8oz each)
3 garlic cloves, peeled
2 cups lightly packed cilantro, rinsed and drained
1/3 cup (half a 7 oz can) chipotle chiles in adobo sauce
1/4 cup olive oil
3 tbsp. red wine vinegar
2 tbsp each ground cumin and ground coriander
about 1/2 tsp salt
1 beef flank steak (about 1 1/2 lbs) rinsed and patted dry, fat trimmed
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 tsp salt. Whirl until finely pureed.
2. Place steak in a 1 gal. resealable plastic bag. Pour cilantro-chipotle mixture over steak and seal bag. Chill at least 1 hour or up to 1 day.
3. Prepare charcoal or gas grill for direct, medium-high heat (you can hold your hand 5 in. above cooking grate only 4 to 5 seconds); oil cooking grate well. Lift steak from marinade (discard marinade) and lay on cooking grate; close lid if using 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.
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.
No comments:
Post a Comment