Best 2 South American Flank Steak Recipes

Embark on a culinary journey to South America with our tantalizing flank steak recipes. Discover the vibrant flavors of Argentina, Brazil, and Peru as you explore these delectable dishes. From the classic grilled Chimichurri Flank Steak to the spicy Peruvian Anticuchos, each recipe offers a unique taste experience. Whether you're a seasoned grill master or a home cook seeking adventure, these recipes will ignite your taste buds and transport you to the heart of South America. So, get ready to savor the bold, juicy, and flavorful world of South American flank steak cuisine. In this article, you'll find recipes that cater to various tastes and preferences. Indulge in the authentic flavors of Argentina with our Chimichurri Flank Steak, where tender flank steak is marinated in a vibrant blend of herbs, garlic, and olive oil, then grilled to perfection. Experience the fiery passion of Peru with our Anticuchos recipe, where marinated flank steak is skewered and grilled, infusing it with a delightful smokiness and a touch of spice. For a Brazilian churrasco experience, try our flavorful Picanha recipe, where flank steak is seasoned with a zesty blend of spices and grilled over an open flame, resulting in a succulent and juicy steak. And if you're looking for a quick and easy weeknight meal, our South American Flank Steak Stir-Fry is perfect. Tender flank steak is stir-fried with colorful vegetables in a savory sauce, creating a healthy and flavorful dish in minutes. Get ready to tantalize your taste buds and embark on a culinary adventure to South America with these exceptional flank steak recipes.

Here are our top 2 tried and tested recipes!

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:

Use a sharp knife to slice the flank steak against the grain. This will help tenderize the meat and make it more flavorful.
Marinating the flank steak for at least 30 minutes will help to further tenderize it and add flavor.
If you don't have time to marinate the steak, you can still cook it by pounding it with a meat mallet to tenderize it.
Cook the flank steak over high heat for a short period of time. This will help to keep it juicy and flavorful.
Let the flank steak rest for a few minutes before slicing it. This will help the juices redistribute and make the meat more tender.
Serve the flank steak with your favorite sides, such as rice, beans, or vegetables.

Conclusion:

South American flank steak is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great option for a quick and easy weeknight meal or for a special occasion dinner. With its bold flavors and tender texture, South American flank steak is sure to be a hit with everyone who tries it.