Orange Thai Flank Steak Recipes

FLANK STEAK WITH ORANGE SAUCE

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.

CALIFORNIA-THAI FLANK STEAK

Steps:

• In a large bowl, combine soy sauce, rice vinegar, rice wine, lime juice and sesame oil. Stir in onion, basil, mint, lemon grass and crushed peanuts. Season with chile paste, coriander and garlic salt.
• Layer flank steak with marinade. Refrigerate 6 hours or overnight.
• Preheat an outdoor grill for medium high heat, and lightly oil grate.
• Spray a large sheet of aluminum foil with non-stick cooking spray. Drain liquid from marinade. Layer meat on foil with the remaining non-liquid marinade ingredients. Fold edges of foil to seal, then grill for 20 minutes.

ORANGE FLANK STEAK

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.

ORANGE-GLAZED FLANK STEAK

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.

GARLIC FENNEL FLANK STEAK WITH ORANGES

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.

ORANGE-GLAZED BEEF FLANK STEAK WITH CRISPY VEGETABLES

Steps:

• Cut the onion, garlic, ginger, and lightly beat the eggs white. Thaw frozen vegetables in the microwave (or place the entire bag in a bowl of hot water for about 10 minutes). Set aside until step 7.
• Heat oil in a large wok or sauté pan. Add onion, garlic, and ginger and stir fry until tender but not brown, about 30 seconds to 1 minute.
• If you want, slice the beef meat into thin strips. Put the eggs white in one bowl and cornstarch in another. Dip steak strips into the eggs white and then coat with cornstarch. Add steak strips to the pan and continue to stir fry until steak strips are lightly browned about 5-8 minutes.
• Add Hoisin sauce, soy sauce, orange juice, and sherry (optional), and bring to a boil over high heat. Immediately lower temperature to a gentle simmer.
• Add the thawed vegetables and mix gently. Simmer until vegetables are heated through, about 3-4 minutes. Divide mixture into four equal portions (about 2 cups each) and serve. Enjoy!