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Southwestern-Style Flatiron Steak

one 1 1/2 pound flatiron steak, about 3/4 inch thick
1 large orange
1 large garlic glove
1/2 cup olive oil
1/2 red wine vinegar
1 teaspoon paprika
1 teaspoon pepper corns
pinch of salt

Light a grill or heat a grill pan.
Set steak flat on work surface.
Using a sharp knife, carefully cut through the center of the steak (parallel to the work surface), leaving 1/2 inch of the meat attached at the side so it can be opened like a book.
Set the butterflied flatiron steak in a medium baking dish.
In a blender, combine the above ingredients until smooth.
Pour the marinade over the steak and let stand for 10 minutes or cover and refrigerate for up to 6 hours.
Remove steak from marinade, letting the excess drip back into dish; do not wipe off the marinade.
Season steak with salt and pepper.
Grill the butterflied steak flat over the moderately high heat, turning once, until medium, about 6 minutes on each side.
Transfer the steak to a cutting board, cover with foil and let rest for 5 minutes.
Thinly slice the steak across the grain and serve.

Serve with Torillas, sliced red onion, corn, salsa and something green (avocado, spinach, etc.).