Orange Flank Steak Recipes

Steps:

• In a small bowl, combine first six ingredients. Reserve 1/2 cup mixture for serving. Add oil and ginger to remaining orange sauce; pour into a shallow dish. Add flank steak and turn to coat. Cover and refrigerate at least 1 hour or overnight. Cover and refrigerate reserved marinade., Drain and discard marinade from steak. Place steak on a broiler pan. Broil 4 in. from heat 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a small saucepan, warm reserved orange sauce until heated through. Thinly slice steak across the grain; serve with orange sauce.

Steps:

• In a large bowl, combine the first seven ingredients. Add the beef; turn to coat. Cover and refrigerate for 8 hours or overnight. , Broil steak 4-6 in. from the heat or grill, covered, over medium-hot heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium well, 145°). Let stand for 10 minutes. , Meanwhile, broil or grill orange slices for 2 minutes. To serve, thinly slice steak across the grain. Garnish with orange slices.

Steps:

• In a medium glass dish, whisk together the orange zest, orange juice, sugar, soy sauce, vinegar, Worcestershire sauce, and red pepper flakes until the sugar is dissolved. Add the steak, turning to coat. Cover and refrigerate for 8 to 48 hours, turning occasionally.
• Remove the steak from the dish, reserving the marinade.
• Lightly spray a grill pan or grill rack with cooking spray. Heat the pan over medium-high heat or preheat the grill on medium high. Cook the steak for 4 to 5 minutes on each side, or until the desired doneness. Transfer to a cutting board and let stand for 3 minutes. Thinly slice on the diagonal.
• Meanwhile, in a medium nonstick skillet, bring the marinade to a boil over medium-high heat. Boil for 3 minutes, or until reduced to 1/4 cup. Drizzle over the steak.
• (Per Serving)
• Calories: 209
• Total Fat: 6.5g
• Saturated: 3.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 3.0g
• Cholesterol: 48mg
• Sodium: 244mg
• Carbohydrates: 11g
• Fiber: 0g
• Sugars: 10g
• Protein: 24g
• Dietary Exchanges
• 1/2 Carbohydrate
• 3 Lean Meat

Steps:

• Grind black pepper and fennel seed together in a mortar with a pestle. Pour half the pepper mixture into a small bowl and stir in salt.
• Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.
• Rub rosemary mixture over both sides of flank steak, poking mixture into steak several times with a fork. Transfer steak to a resealable plastic bag and marinate in the refrigerator for 2 hours. Remove steak from marinade; scrape off and discard any excess marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
• Cook steak on the preheated grill until it begins to firm and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove to a plate to rest for 10 to 15 minutes before slicing across the grain.
• Place oranges, flesh-side down, on the grill and cook until flesh is golden and caramelized, 3 to 5 minutes. Place steak and 3 orange halves on a serving platter. Squeeze remaining caramelized orange half over the steak.

Steps:

• In a blender, combine orange juice, olive oil, garlic cloves, oregano, cumin, salt, orange zest and pepper; blend until smooth. Pour marinade over flank steak and let sit, uncovered, at room temperature while you light or preheat grill, about 30 minuts. Or you can cover and refrigerate steak for several hours or overnight.
• When ready to cook, brush off any excess marinade solids from steak and grill over high heat, turning once, until done to taste, about 3 minutes a side for rare.
• Let meat rest a few minutes; slice in thin slices across the grain to serve.

Steps:

• Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
• For marinade: In a small bowl, stir together orange juice, cilantro, vinegar, oil, garlic, cumin, coriander, salt, and crushed red pepper. Pour over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.
• Drain steak, reserving marinade. Brush sweet pepper halves and onion slices with reserved marinade; discard any remaining marinade. Set vegetables aside. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 8 minutes. Turn steak. Place vegetables, cut sides down, on grill rack with steak. Grill steak and vegetables for 9 to 13 minutes or until steak is medium doneness (160°F) and vegetables are crisp-tender, turning vegetables occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place steak and later vegetables on grill rack over heat. Cover and grill as above.)
• To serve, thinly slice steak across the grain and cut sweet peppers into strips. Serve with grilled onion.

Steps:

• To make the marinade, combine all the ingredients in a shallow 14-inch glass baking dish and stir until the honey is dissolved.
• Add the flank steaks and turn to coat with the marinade. Cover and refrigerate overnight.
• Bring the steaks to room temperature.
• Prepare coals for grilling or preheat the broiler.
• Drain the steaks, reserving the marinade.
• Place the marinade in a large skillet and bring to a boil over high heat. Continue boiling until the liquid is syrupy and mahogany-colored, about 10 minutes.
• Remove from the heat and let cool. (There should be about 1 cup of glaze.).
• Brush the glaze on both sides of the steaks.
• Grill or broil the steaks 4 inches from the heat until nicely glazed, about 5 minutes.
• Turn and grill or broil 5 minutes longer for medium-rare steaks.
• Let the meat rest for 5 minutes before carving.
• Transfer the steaks to a cutting board. If you broiled the steaks, reserve any pan drippings.
• Holding a sharp knife at a 45-degree angle, cut the steaks across the grain into thin slices.
• Transfer the meat to a warmed platter, top with the pan drippings, and serve immediately.

Steps:

• Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
• Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
• Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.