Beef is the flavor of the month here at Riverbench, where a bunch of us just got together and bought a local grass fed steer and divvied up some excellent meat! Flank steak is perfect for summertime, because it marinates and then you can just throw it on the grill. This recipe tenderizes the meat so well, and a little char makes it a delicious accompaniment to our new Estate Pinot Noir.
• 1 flank steak, 1 to 1 ½ pounds
• Juice of 1 orange
• 3 cloves of garlic, crushed
• 2 cups of cilantro
• 1/3 cup adobo sauce
• 3 chipotle chiles
• 1 tbsp. olive oil
• 3 tbsp. red wine vinegar
• 2 tbsp. cumin
• 2 tbsp. ground coriander
• 2 tbsp. soy sauce
Prepare the marinade by combining all ingredients except for the steak in the food processor. Blend until smooth.
Marinate the flank steak in the marinade for a minimum of 2 hours or up to a day.
Prepare the grill, and cook 4 minutes per side, or until medium rare.
