I know.. I’m not much of a red meat eater… but there we are… Comfort food. You will need about 3 lbs of flank steak pounded flat.
3/4 cups orange juice
1/2 cup lemon juice
1/3 cup lime juice
1 tablespoon cumin, ground
1 tablespoon black pepper, ground
1 tablespoon chili powder, ground
1 tablespoon smoked paprika, ground
1 -2 tablespoon chipotle peppers in adobo sauce, diced
1/2 cup low sodium soy sauce
4 cloves minced garlic
1 bunch of cilantro, chopped
1/2 cup olive oil
Mix all ingredients well, reserve 1 cup of the marinade, cover and place in fridge for use after cooking and then add the meat to the rest of the marinade. Let it marinate for 24 hours.
Grill or use grill pan for meat about 5 minutes per side for flattened flank steak. Discard marinade meat was in. After removing meat from pan, cut across the grain then pour the reserve marinade over the meat.
Serve with Mexican rice and refried black beans topped with melted cheese using the broiler. On the side you could add any or all of the following sour cream, guacamole, grilled green onions and peppers, a slice of lime, and tortillas.
Add a few tablespoons of oil to a skillet and heat to med high. When the pan is hot add rice and coat with oil, then add a pinch of salt, a minced garlic clove, 1/2 a teaspoon of cumin and a minced shallot, when rice becomes crispy and onion is beginning to cook, add 2 tablespoons of tomato paste, and 2 table spoon of adobo sauce and mix well. Add in 2 cups of chicken broth and bring to boil, reduce heat and simmer 20 minutes or until rice is cooked. Fluff with fork.