South American Flank Steak - cooking recipe

Ingredients

2 oranges (8 oz. each)
3 garlic cloves, peeled
2 cups lightly packed fresh cilantro, rinsed and drained
1/3 cup chipotle chile 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.)

Preparation

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 pureed.
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.
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.
Thinly slice meat across the grain.
Also slice remaining orange.
Serve steak with orange slices to squeeze over servings, and add salt to taste.