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Orange Flank Steak Recipe

Orange Flank Steak Recipe photo by Taste of Home

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“This is my favorite steak recipe. When served with a tossed salad and a baked potato, it makes a hearty meal.” This easy to prepare recipe has a mild but tasty orange flavor. —Gloria Bisek, Deerwood, Minnesota

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Orange Flank Steak Recipe

Prep: 10 min. + marinating Broil: 10 min. + standing

Yield: 4 Servings

10 10 20

Ingredients

1/4 cup orange juice
1/4 cup canola oil
2 tablespoons ketchup
4-1/2 teaspoons soy sauce
2 garlic cloves, minced
1 teaspoon grated orange peel
1/8 teaspoon hot pepper sauce
1 beef flank steak (1 pound)
1 medium orange, sliced

Directions

In a large resealable plastic bag, combine the first seven ingredients. Add the beef; seal bag and turn to coat. 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 meat thermometer should read 145°; medium, 160°; well-done, 170°). 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. Yield: 4 servings.

Nutritional Facts 3 ounces cooked beef equals 322 calories, 22 g fat (5 g saturated fat), 54 mg cholesterol, 509 mg sodium, 6 g carbohydrate, trace fiber, 23 g protein.

Originally published as Orange Flank Steak in Taste of Home December/January 2009, p48

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Orange Flank Steak

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(1-1) of 1 reviews

Reviewed on Dec. 29, 2008 by fishytunaloaf

The steak with the marinade after barbequing developed a unique and voluptuous flavor. Quite sexy and satisfying. Very simple recipe, but appears difficult. My compliments and thanks to taste of home.