FLANK STEAK WITH ORANGE SAUCE
Tender steak is treated to an orange marinade with a peppery kick in this scrumptious recipe from our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 289 calories, Fat 12g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 298mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 23g protein.
GARLIC FENNEL FLANK STEAK WITH ORANGES
While this dish may appear to be inspired by Italian or Spanish influences (which it is), it's also a take on one of my favorite Chinese dishes: spicy orange beef. I love to grill flank steak with a highly-flavored rub of garlic, fennel, salt and black pepper.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 2h40m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 6.1 g, Cholesterol 50.6 mg, Fat 19.8 g, Fiber 1.6 g, Protein 28.3 g, SaturatedFat 5.3 g, Sodium 1219 mg, Sugar 1.8 g
ORANGE-GLAZED FLANK STEAK
My friend call this her "go to" recipe for entertaining for good reason. You prepare the marinade the night before and the glaze early on the day before you serve it. Leaves you with a great meal and time to mingle. Cut the recipe in half and use only one 2 lb. steak or two 1 pound steaks. Other steak cuts work well, too. I serve this with either Recipe #16870 or Recipe #292772. From Gourmet Magazine via the food network site.
Provided by Kitchen Witch Steph
Categories Steak
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 671.5, Fat 29.7, SaturatedFat 11.1, Cholesterol 205.6, Sodium 842.3, Carbohydrate 28.5, Fiber 0.4, Sugar 25.6, Protein 65.8
ORANGE-MARINATED FLANK STEAK
Here's the recipe to turn to when you want to spend your time with your family or friends, not in the kitchen. Just refrigerate lean flank steak in a lively orange marinade for up to 48 hours, then quickly grill indoors or out.
Yield serves 4, 3 ounces beef and 1 tablespoon sauce per serving
Number Of Ingredients 9
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
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