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Asian Grilled Flank Steak

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Asian Grilled Flank Steak

Directions

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Ingredients :

  • 1 medium orange
  • cut into quarters
  • 1 lemon
  • juiced and zested
  • 1 cup orange juice
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • ¼ cup maple syrup
  • ¼ cup honey
  • 4 cloves garlic
  • 1 tablespoon grated fresh ginger root
  • 1 tablespoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 4 green onions
  • cut into 1/4-inch pieces
  • 2 pounds flank steak
  • Methods :

  • Combine orange pieces, lemon juice, lemon zest, orange juice, rice vinegar, soy sauce, maple syrup, honey, garlic cloves, ginger, pepper, and cayenne pepper in a blender; blend until marinade is smooth. Mix in green onions.
  • Place flank steak into a shallow baking dish and pour marinade over meat, making sure marinade gets underneath the meat as well. Cover the dish, refrigerate, and marinate for at least 2 hours, or overnight.
  • Remove steak from the refrigerator and allow to come to room temperature for at least 30 minutes before grilling. Lift up steak from the dish to let juices run off; reserve marinade.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook flank steak on the preheated grill until it begins to firm and is reddish-pink and juicy in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
  • Cover steak and set aside to rest for 10 minutes before slicing thinly against the grain.
  • While steak is resting, pour remaining marinade in a saucepan over medium-high heat and bring to a boil. Cook until sauce is reduced, about 5 minutes. Serve with the flank steak.
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