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Flank Steak with Cranberry Sauce

 Flank Steak with Cranberry Sauce
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.
6 ServingsPrep: 20 min. + marinating Broil: 15 min.


  • 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


  • Combine the orange peel, salt and cinnamon; rub over the flank steak.
  • Cover and refrigerate for 1 hour.
  • 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,

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Flank Steak with Cranberry Sauce (continued)

Directions (continued)

  • uncovered, for 10 minutes.
  • 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.
  • 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.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.