Best 2 South American Flank Steak Recipes

South American flank steak, also known as churrasco, is a flavorful and versatile cut of meat that is perfect for grilling, roasting, or pan-frying. With its bold flavor and affordable price, it's a popular choice for both everyday meals and special occasions. In this article, we'll explore some of the best recipes for cooking South American flank steak, providing you with a variety of options to suit your taste and cooking style. From classic marinades to creative rubs, we'll help you create a delicious and memorable meal that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTH AMERICAN FLANK STEAK

South American Flank Steak image

This is really good! It is from Connie Guttersen, author of the Sonoma Diet. Serve it by itself or with mango chutney. Cook time is marinading time.

Provided by susie cooks

Categories Meat

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 -12 ounce flank steak, trimmed
salt and pepper
1 orange, juice of
2 teaspoons garlic, chopped
1 cup cilantro leaf
1 1/2 teaspoons chipotle chiles in adobo
1 tablespoon extra virgin olive oil
1 1/2 tablespoons red wine vinegar
1 tablespoon ground cumin, toasted
1 tablespoon ground coriander, toasted (or to taste)

Steps:

Season steak with salt and pepper.
Let sit 10 minutes.
Combine orange juice, garlic, cilantro, chiles, olive oil, vinegar, spices, salt and pepper (to taste) in a blender. Blend until smooth.
Place steak in a ziplock bag and pour in marinade.
Let sit for 1 hour.
Remove steak and discard marinade.
Grill until desired doneness.
Let sit 5 to 10 minutes before slicing.

SOUTH AMERICAN FLANK STEAK

South American Flank Steak image

Credited to Ashley Lowe, Seattle, WA, Sunset, APRIL 2005.

Provided by Vicki Butts (lazyme)

Categories Beef

Time 30m

Number Of Ingredients 10

Ingredients

2 oranges
3 clove garlic, peeled
2 c lighly packed fresh cilantro, rinsed and drained
1/3 c chipotle chiles in adobo sauce (1/2 of 7-oz can)
1/4 c olive oil
3 Tbsp red wine vinegar
2 Tbsp ground cumin
2 Tbsp ground coriander
1/2 tsp salt, or to taste
1 beef flank steak, rinsed and patted dry (about 1 1/2 lb)

Steps:

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 teaspoon salt. Whirl until finely puréed.
2. Place steak in a 1-gallon zip-lock plastic bag. Pour cilantro-chipotle mixture over steak and seal bag. Chill at least 1 hour or up to 1 day.
3. 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. 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.

Tips:

To ensure the flank steak is tender and flavorful, marinate it for at least 30 minutes, or up to overnight.
If you don't have time to marinate the steak, you can still tenderize it by pounding it with a meat mallet.
Cook the steak over high heat so that it sears quickly and retains its juices.
Let the steak rest for a few minutes before slicing it so that the juices redistribute throughout the meat.
Serve the steak with your favorite sides, such as grilled vegetables, rice, or potatoes.

Conclusion:

South American flank steak is a delicious and versatile dish that can be enjoyed in many different ways. Whether you're grilling it, pan-frying it, or roasting it, there's sure to be a recipe that you'll love. So next time you're looking for a flavorful and satisfying meal, give South American flank steak a try.