South American Flank Steak

• oranges (8 oz. each)↗2
• garlic cloves, peeled↗3 cloves
• cups lightly packed fresh cilantro, rinsed and drained↗2 cups
• cup chipotle chile in adobo (half of a 7-oz. can)1⁄3 cup
• cup olive oil↗1⁄4 cup
• tablespoons red wine vinegar↗3 tablespoons
• tablespoons ground cumin↗2 tablespoons
• tablespoons ground coriander↗2 tablespoons
• about 1/2 teaspoon salt teaspoon
• beef flank steak, rinsed and patted dry, fat trimmed (about 1 1/2 lb.)↗1

Step-by-step instructions

1. 1

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

2. 2

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

3. 3

   Whirl until finely pureed.

4. 4

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

5. 5

   Pour cilantro-chipotle mixture over steak and seal bag.

6. 6

   Chill at least 1 hour or up to 1 day.

7. 7

   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.

8. 8

   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.

9. 9

   Transfer steak to a rimmed board or a platter. Let rest 3 to 5 minutes.

10. 10

    Thinly slice meat across the grain.

11. 11

    Also slice remaining orange.

12. 12

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