Chile-Orange Flank Steak

I have mentioned this before:  The Hubs has been gone more than he has been home this summer (or so it seems).   Since the middle of July, he has spent an accumulation of four weeks in the Houston area for work related projects.   Luckily, most weekends he is able to make it home.

His request for the past weekend was to “get his grill on.”  Our grilling time and patio-sitting time has suffered immensely this summer.   We both miss it.

We decided that for Saturday night we would grill fajitas.  I always have a plethora of New Mexico dried chiles in the pantry so when I saw this recipe in my cherished The Gourmet Cookbook, I jumped at the chance to revamp it a bit.   The original recipe created a quick marinade and sauce for a pan-seared steak.   I added a bit of red wine vinegar and peppercorns to the sauce and decided to use it solely as a marinade.

20150829_191300_resized

The results were quite delicious if I do say so myself.

Chile-Orange Flank Steak
based on Pan-Seared Ancho Skirt Steak from The Gourmet Cookbook

4 dried New Mexico chiles (I used mild ones.)
2/3 c. fresh orange juice
3 garlic cloves
1 T. extra virgin olive oil
2 T. red wine vinegar
1/4 t. peppercorns
1/4 t. salt
1 1/2 lb. flank steak

Heat a small heavy cast iron skillet.   Toast chiles, pressing them down on each side, until slightly darker and more pliable.   (I used a heavy sauce pan to  press the chiles as they toasted.)   Toast on each side for 10-15 seconds.  Remove from pan and discard seeds and stems.

Cover toasted chiles with hot water and let soak for five minutes.   Drain and tear chiles into smaller pieces.

In a blender, combine chiles, orange juice, garlic, olive oil, vinegar, peppercorns and salt. Puree until smooth.

20150829_113752_resized

Place the flank steak in a sealable bag and marinate in the pureed mixture.  Place in refrigerator and marinate for 4-6 hours.

Heat grill to medium high heat (around 375 F.).

20150829_182309_resized

Grill steak about 4-6 minutes per side.   Transfer cooked steak to a platter and let stand, tented with aluminum foil, for five minutes.   Slice steak on an angle across the grain and serve fajita style.

As I taste tested the marinade straight from the blender, I noticed that this might make a tasty salad dressing, especially for a taco salad.  More research is needed.

20150829_185330_resized

With some fresh made salsa, some tortilla chips and a half-pitcher of margaritas, these fajitas made a complete meal!

I highly recommend this flank steak for any Labor Day cookout you might have planned this month.   I hope you have a relaxing weekend.

9 comments to Chile-Orange Flank Steak

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  

  

  

My Favorite Reads

Eat, Pray, Love
Running with Scissors
SantaLand Diaries
Me Talk Pretty One Day
Angela's Ashes
Naked
Dress Your Family in Corduroy and Denim
Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
The Liars' Club
Code Name Verity
The Paris Wife
The Shoemaker's Wife
The Secret Book of Frida Kahlo: A Novel
Brother of the More Famous Jack
Burying the Honeysuckle Girls


Debra's favorite books »