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."
photo by Boomette
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
Marinade
- 157.80 ml dry red wine
- 118.29 ml fresh orange juice
- 78.78 ml fresh lime juice
- 118.29 ml honey
- 59.14 ml cider vinegar
- 59.14 ml soy sauce, preferably Kikkoman
- 29.58 ml mild olive oil
- 7.39 ml minced garlic
- 4.92 ml finely grated orange zest
- 4.92 ml Tabasco sauce
- 2.46 ml ground cumin
- 2.46 ml dried thyme, crumbled
- 1.23 ml fresh ground black pepper
-
Meat
- 2 (1814.36 g) beef flank steaks, marinated in marinade overnight
directions
- 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.
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Reviews
-
Yum, so good! I served with fried rice and sesame roasted broccoli. Will make again! -
You have to try this marinade. I think any cut of beef could be great in this marinade. I didn't find flank steak and I use another one (I don't remember the name). The marinade smells like a sangria mostly because of Orange Juice and red wine. I used recipe#216380. Thanks Kitchen Witch Steph. Made for Newest Zaar Tag.
RECIPE SUBMITTED BY
Kitchen Witch Steph
Blacksburg, VA
A picture of me and my dear friend Liz. I'm on the left.
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I live in Blacksburg, Virginia with my husband and 3 young children, and one fat cat. I'm a stay at home Mom of an 8 year old girl, 5 year old boy, and 2 year old girl. They are all stinky rotten but I am terribly attached to them. Plus, they do put up with me. I guess I'll keep them.
Dinner preparation can be challenging with my toddler hanging on my leg but I still try to make a really nice meal. I enjoy cooking so much and though I could turn to more convenience foods to help me out, I just don't like to. My food is a source of pride for me. Some of my best memories are of my Mom in the kitchen. So, let the laundry pile up and the dust accumulate because I am spending my time in the kitchen.
I live in a close knit community and have an excellent support network of other Moms. There are a lot of good cooks in the bunch so there is a lot of recipe swapping. My MOPS group just sent a cookbook to the printer to make it back by the holidays. I helped with the editing.
Blacksburg may be small but the presence of Virginia Tech ensures that we have a constant ebb and flow of folks from all over the place. Small town meets global world. I'm originally from Indiana where I was raised to love basketball but have transitioned over to Hokie football. Sometimes our town IS that football team. Certainly, I love the tailgating and I feel at home among the ever present sea of orange and maroon. I love this place.
If I am eating out in Blacksburg, I'm most likely to be seen at Gillies's for breakfast, Cabo Fish Taco for lunch, and the Cellar for dinner.
RecipeZaar is the cooking site I visit most. I can almost always find what I am looking for here. The reviews and ratings are so helpful. The folks here seldom let me down. I have accumulated quite a recipe collection from you all. Thank you!
I find myself in the natural foods section of the grocery more and more these days. I have been gradually weaning the family off of processed foods. I can't fathom becoming a vegetarian anytime soon so we buy organic beef from a local farmer. It's great stuff and we get it at a good price.
I've been cooking with whole grains and fresh produce more often lately. I am trying my hand at making my own mayo and ketchup. I went in with a friend to purchase a grain mill to mill our own grains into flour. I look forward to gaining more experience in bread making. Want to try grain soaking.
My favorite cookbooks are my old Fanny Farmer and Good Housekeeping, a 1990 edition of the NY Times cookbook, and an Amish cookbook by Marcia Adams.
I still love my sweets. I tell myself that if I make it from scratch and I use more organic and raw ingredients, that it's OK. Not exactly healthy but an improvement. I do find that many of the desserts I used to like are just too sweet for me anymore. This has put me on a quest to update or replace some of the recipes I've had for a long time.
Other interests of mine include children's literature, cardmaking, writing, afternoon naps. the art of Charles Harper & Audrey Kawasaki, craftsman houses, and tournament-style Scrabble.
Autumn is my favorite season. Few things please me more than the fall's crisp air, leaves dancing around in a cascade of colors, and my glorious friends the pumpkins. The Blue Ridge Mountains are perfect. Plenty of trails locally and in the mountains to do lots of nature walks.
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