Mexican-Spiced Flank Steak

Sweet and spicy, this is best served with rice and roasted sweet potatoes. The marinade is also good on chicken and pork.

Serves 6.

½ to ¾ teaspoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
2 garlic cloves, minced
1 tablespoon canola or olive oil
⅔ cup orange juice
2 tablespoons minced fresh cilantro leaves

2 flank steaks (about 2¾ to 3½ pounds)
1½ teaspoons kosher salt
½ to 1 teaspoon black pepper

1. Place all the marinade ingredients in a small bowl and mix well. Place the steaks in a glass or ceramic bowl, or in a resealable plastic bag, and add the marinade. Cover or seal, and refrigerate at least 3 hours and up to overnight. Turn occasionally. (The steaks can be frozen up to 3 months.)

2. Preheat a grill or broiler.

3. Remove the steaks and discard the marinade. Sprinkle the steaks with the salt and pepper. Place them on a roasting pan or on a hot grill rack, and cook about 4 to 5 minutes per side for medium-rare.

4. Transfer the steaks to a cutting board and thinly slice against the grain. Serve immediately.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)