Orange Flank Steak Recipe
Orange Flank Steak Recipe photo by Taste of Home

Orange Flank Steak Recipe

Publisher Photo
“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
TOTAL TIME: Prep: 10 min. + marinating Broil: 10 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Broil: 10 min. + standing
MAKES: 4 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Meanwhile, broil or grill orange slices for 2 minutes. To serve, thinly slice steak across the grain. Garnish with orange slices. Yield: 4 servings.
Originally published as Orange Flank Steak in Taste of Home December/January 2009, p48

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.

Full-Bodied Red Wine

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

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Reviewed Dec. 29, 2008

"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."

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