A must try Mexican recipe! Flank (or skirt steak) is marinated in a fresh, savory marinade thats rich in spices, herbs and bright citrus flavor, then it's cooked over a hot grill to lend that crave-able charred flavor to the exterior of the meat. From there it's sliced thin and served alone or as an ingredient in some of your favorite Mexican dishes.
Ready in: 2hours25minutes
1/4cupfresh orange juice
1/4cupfresh lime juice
1 - 3canned chipotle peppers,to taste (depending on how spicy you want it), minced
1Tbspadobo sauce from can of chipotle peppers
1Tbspancho chili powder
1 1/2Tbsp mincedfresh garlic
1 1/2tspground cumin
1 1/2tspgranulated sugar
Salt and freshly ground black pepper
2lbsflank steakor skirt steak (I like to look for a cut with some fat marbling)
Make marinade: In a mixing bowl whisk together olive oil, orange juice, lime zest, lime juice, chipotle pepper, adobo sauce, chili powder, ancho chili powder, garlic, cilantro, cumin, coriander and sugar.
Season mixture with salt and pepper to taste (I use about 1 1/2 tsp salt and 1 tsp pepper).
Pour half of the mixture into a baking dish just large enough to fit steak, place steak over mixture and press into marinade. Cover top with remaining marinade and spread over to cover.
Rest in fridge: Cover dish with plastic wrap, transfer to refrigerator to marinade for 2 - 8 hours.
To cook on grill: Preheat a gas grill over moderately high high heat to about 450 degrees. Grill steak until it's reached desired doneness (see notes). Tip: I like to keep thinner portion of steak (if there is one) over a cooler area of the grill if possible, then the thicker portion right over the direct flame.
Cook time will really vary based on the thickness of the steak, grill temp and outdoor temp, desired doneness etc. (it could take about 6 - 14 minutes, always use a thermometer to test for doneness inserting into thickest portion in the center. Thinner cuts will cook faster, thicker cuts will take longer).
Tip: if you are serving in tacos (quesadillas, nachos, etc) then I recommend slicing strips into small pieces.
DONENESS TEMPERATURESRare: 125 – 130 (not recommended for food safety)Medium rare: 130 – 135 degreesMedium: 135 – 145 degreesMedium well: 145 – 150 degreesWell: 150 – 160 degreesKeep in mind the FDA recommends safe temp of 145 degrees for steak.