Best Orange Marinated Flank Steak Recipes
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
SKINNY CILANTRO ORANGE MARINATED FLANK STEAK
52% less total fat • 67% less sodium than the original recipe. Fresh cilantro adds a familiar Mexican flavor to this fajita-style dish. The herb is also popular in Asian and Indian cooking.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h40m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 220, Carbohydrate 7 g, Cholesterol 85 mg, Fat 1/2, Fiber 1 g, Protein 34 g, SaturatedFat 1 1/2 g, ServingSize 3 ounces cooked meat plus 3/4 cup vegetables, Sodium 120 mg, Sugar 4 g, TransFat 0 g
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