South American Flank Steak

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.

* Per serving · 4 servings · Values may vary.