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Flank Steak with Cranberry Sauce Recipe
Flank Steak with Cranberry Sauce Recipe photo by Taste of Home

Flank Steak with Cranberry Sauce Recipe

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This tasty and tender steak, served with a mild sweet-tart cranberry sauce, makes a pretty presentation for a special-occasion dinner, says Ellen De Munnik, Chesterfield, Michigan.
TOTAL TIME: Prep: 20 min. + marinating Broil: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + marinating Broil: 15 min.
MAKES: 6 servings


  • 2 teaspoons grated orange peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 beef flank steak (1-1/2 pounds)
  • 1/4 cup chopped green onions
  • 1 garlic clove, minced
  • 3/4 cup dried cranberries
  • 1/2 cup reduced-sodium beef broth
  • 1/2 cup dry red wine or additional reduced-sodium beef broth
  • 1/2 cup cranberry juice
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

One serving (3 ounces cooked beef with 1/4 cup sauce) equals 253 calories, 9 g fat (4 g saturated fat), 59 mg cholesterol, 373 mg sodium, 15 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 fruit


  1. Combine the orange peel, salt and cinnamon; rub over the flank steak. Cover and refrigerate for 1 hour.
  2. In a large saucepan coated with cooking spray, saute onions and garlic until tender. Add the cranberries, broth, wine or additional broth and cranberry juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  3. Combine cornstarch and water; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in salt and pepper. Reduce heat to low; keep warm.
  4. Place steak on a broiler pan. Broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Slice steak across the grain; serve with cranberry sauce. Yield: 6 servings.
Originally published as Flank Steak with Cranberry Sauce in Light & Tasty October/November 2002, p42

Full-Bodied Red Wine

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

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