Grilled Orange Flank Steak Recipes

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ORANGE-GLAZED FLANK STEAK



Orange-Glazed Flank Steak image

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

2/3 cup dry red wine
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1/2 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce, preferably Kikkoman
2 tablespoons mild olive oil
1 1/2 teaspoons minced garlic
1 teaspoon finely grated orange zest
1 teaspoon Tabasco sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon fresh ground black pepper
2 (2 lb) beef flank steaks, marinated in marinade overnight

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

GARLIC FENNEL FLANK STEAK WITH ORANGES



Garlic Fennel Flank Steak with Oranges image

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

2 tablespoons ground black pepper
1 tablespoon fennel seed
2 teaspoons salt
4 cloves garlic, crushed
4 sprigs rosemary, leaves stripped and bruised
2 tablespoons olive oil
1 orange, juiced
1 pinch cayenne pepper, or to taste
1 (2 pound) flank steak
1 tablespoon olive oil, or as needed
2 oranges, halved

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

GRILLED FLANK STEAK AND RED ONION WITH ORANGE GREMOLATA



Grilled Flank Steak and Red Onion with Orange Gremolata image

Categories     Beef     Citrus     Quick & Easy     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Steak     Spring     Gourmet

Yield Serves 2

Number Of Ingredients 8

a 3/4-pound piece flank steak
four 1/3-inch-thick slices red onion, secured with wooden picks
1 1/2 tablespoons balsamic vinegar
1/4 cup olive oil
For gremolata
1 small garlic clove, minced
2 tablespoons fresh parsley leaves, minced
1/2 teaspoon freshly grated orange zest

Steps:

  • Prepare grill.
  • In a shallow baking dish large enough to hold steak and onion slices in one layer whisk together vinegar, oil, and salt and pepper to taste. Add steak and onions and turn to coat with marinade. Marinate steak and onions, covered, 15 minutes.
  • Make gremolata:
  • In a small bowl toss together garlic, parsley, and zest.
  • Drain steak and grill on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.
  • While steak is standing, drain onions, discarding marinade, and grill 5 minutes on each side, or until tender and golden. (Alternatively, steak and onions may be cooked in a hot well-seasoned ridged grill pan.)
  • Slice steak thin across grain. Serve steak and onions sprinkled with gremolata.

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