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Chipotle and Cumin Marinated Flank Steak
This recipe takes inspiration from Peruvian anticuchos, a favorite street food of skewered grilled meat. Our version combines flank steak (beef sirloin tips work well, too) and chipotle chilies in adobo for smoky heat. To streamline prep, we skip the skewers, cook the beef under the broiler and slice it for serving. Vinegar, dried oregano and cumin add tang and herbal notes. A no-knife-needed seasoning mix does double duty: a portion is used to marinate the meat and the rest is served as a sauce.
4
Servings
25 minutes
plus marinating
Ingredients
-
½
cup red wine vinegar
-
2
chipotle chilies in adobo sauce, plus 1 tablespoon adobo sauce
Directions
-
01In a blender, combine the vinegar, chipotles and adobo sauce, soy sauce, oil, oregano, cumin and ½ teaspoon each salt and pepper. Blend on high until smooth, about 1 minute. Place the steak in a wide, shallow container; add ¼ cup of the vinegar-soy mixture, turning to coat; reserve the remaining mixture. Let the beef stand at room temperature for 30 minutes, turning once or twice.
