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South American Flank Steak with Cilantro-Chipotle Marinade

The smoky char of grilled meat, the vibrant tang of citrus, and the herbal punch of cilantro – these are flavors that transport me instantly back to a small parrilla in Buenos Aires. I remember sitting outside, the warm evening air filled with the sounds of laughter and sizzling steak, a simple orange squeezing a burst of juicy brightness over each tender slice. It was a revelation, a perfect embodiment of South American grilling, and it’s a taste I’ve been chasing ever since.

Recipe Overview

Prep Time: 1 hour (minimum)
Cook Time: 12 minutes
Total Time: 1 hour 12 minutes
Servings: 6
Dietary Type: Gluten-Free

Ingredients

2 oranges (8 oz. each)
3 garlic cloves, peeled
2 cups lightly packed fresh cilantro, rinsed and drained
1⁄3 cup chipotle chiles in adobo (half of a 7-oz. can)
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, rinsed and patted dry, fat trimmed (about 1 1/2 lb.)

Equipment Needed

Food processor or blender
1-gallon zip-lock plastic bag
Barbecue grill (gas or charcoal)
Rimmed board or platter

Instructions

Begin by juicing one of the oranges. Pour the juice into a food processor or blender. This vibrant citrus base will form the foundation of our flavorful marinade.
Add the garlic cloves, fresh cilantro, chipotle chiles (including the adobo sauce!), olive oil, red wine vinegar, ground cumin, ground coriander, and about 1/2 teaspoon of salt to the food processor.
Whirl all the ingredients together until they are finely pureed, creating a smooth, vibrant green mixture. This is your cilantro-chipotle marinade, packed with layers of flavor.
Place the flank steak in a 1-gallon zip-lock plastic bag. Ensure the bag is large enough to comfortably hold the steak and the marinade.
Pour the cilantro-chipotle mixture over the steak inside the bag. Seal the bag tightly, removing as much air as possible.
Massage the marinade into the steak, ensuring it’s completely coated. Chill the steak in the refrigerator for at least 1 hour, or ideally up to 1 day. The longer it marinates, the more flavorful and tender it will become.
When ready to cook, lift the steak from the marinade. Discard the used marinade. Do not reuse the marinade, as it has been in contact with raw meat.
Lay the steak on an oiled barbecue grill. If using a charcoal grill, ensure you have a solid bed of medium-hot coals. For a gas grill, set the heat to medium-high. You should be able to hold your hand at grill level for only 3 to 4 seconds.
If using a gas grill, close the lid. Cook the steak, turning it every 4 to 5 minutes, until browned on both sides and cooked to your desired level of doneness in the center of the thickest part. To check doneness, cut a small slit into the center of the steak. For medium-rare, this should take about 12 minutes total. Adjust cooking time based on your preference.
Transfer the steak to a rimmed board or platter. Allow it to rest for 3 to 5 minutes. This crucial resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
Thinly slice the meat across the grain. Slicing against the grain shortens the muscle fibers, making the steak easier to chew.
Slice the remaining orange into rounds.
Serve the sliced steak with the orange slices, allowing guests to squeeze the juice over their servings. Add salt to taste, if desired. The combination of the smoky steak, zesty orange, and vibrant marinade is a true taste sensation.

Expert Tips & Tricks

Marinade Magic: Don’t underestimate the power of the marinade! The longer the steak marinates (up to 24 hours), the more infused with flavor it will become, and the more tender the meat will be. However, avoid marinating for longer than 24 hours, as the acidity can start to break down the proteins too much, resulting in a mushy texture.
Grill Prep: Oiling the grill grates is crucial to prevent the steak from sticking. Use a high-heat oil like canola or grapeseed oil.
Achieving the Perfect Sear: For a beautiful crust, ensure your grill is hot enough before adding the steak. You should hear a satisfying sizzle when the steak hits the grates.
Rest is Best: The resting period is non-negotiable! Allowing the steak to rest allows the juices to redistribute, resulting in a more tender and flavorful steak. Tent the steak loosely with foil to keep it warm during resting.
Flavor Boost: For an extra layer of flavor, consider adding a pinch of smoked paprika to the marinade.

Serving & Storage Suggestions

Serve this South American Flank Steak immediately after slicing. Arrange the slices artfully on a platter, garnished with the orange slices and a sprinkle of fresh cilantro.

Leftover steak can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the steak in a skillet over medium-low heat or in the microwave. Be careful not to overcook it, as it can become tough. Cold flank steak is also delicious in salads or sandwiches.

This dish is best served immediately. While it’s safe to leave cooked steak at room temperature for up to 2 hours, refrigerating leftovers promptly is recommended for food safety. Freezing is possible, but the texture may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	248 kcal	–
Calories from Fat	–	–
Total Fat	15.9 g	24%
Saturated Fat	3.8 g	18%
Cholesterol	52.2 mg	17%
Sodium	41.7 mg	1%
Total Carbohydrate	7.7 g	2%
Dietary Fiber	2.2 g	8%
Sugars	4.2 g	–
Protein	19 g	37%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spice It Up: For a spicier kick, add a pinch of cayenne pepper or a finely chopped jalapeño to the marinade.
Citrus Twist: Experiment with different citrus fruits, such as lime or grapefruit, in place of the oranges.
Herb Garden: Substitute some of the cilantro with other fresh herbs, such as parsley or oregano, for a slightly different flavor profile.
Marinade Alternatives: If you don’t have chipotle chiles on hand, you can substitute them with a tablespoon or two of chipotle powder. Smoked paprika can add smokiness.
Vegetarian Option: While this recipe is designed for flank steak, you can adapt the marinade for grilled portobello mushrooms or halloumi cheese for a vegetarian-friendly alternative.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak?
A: While flank steak is ideal for this recipe due to its ability to absorb the marinade and its quick cooking time, you could also use skirt steak or flat iron steak. Adjust cooking time accordingly.

Q: How do I prevent the steak from drying out on the grill?
A: Avoid overcooking the steak. Use a meat thermometer to ensure it reaches your desired level of doneness. Resting the steak after grilling is also crucial for retaining moisture.

Q: Can I make the marinade ahead of time?
A: Absolutely! The marinade can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

Q: What if I don’t have a grill?
A: You can cook the steak in a cast-iron skillet on the stovetop or under the broiler in your oven. Be sure to use a high-heat oil and preheat the skillet or broiler before adding the steak.

Q: What are some good side dishes to serve with this steak?
A: Grilled vegetables (such as bell peppers, onions, and zucchini), a simple salad with a vinaigrette dressing, or rice and beans would all be delicious accompaniments.

Final Thoughts

This South American Flank Steak recipe is a celebration of bold flavors and simple techniques. It’s a dish that’s perfect for a casual weeknight dinner or a festive weekend barbecue. So, fire up your grill, gather your ingredients, and prepare to be transported to the sun-drenched landscapes of South America. Don’t hesitate to experiment with variations, adjust the spice level to your liking, and share your culinary creations with friends and family. ¡Buen provecho!

South American Flank Steak Recipe