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Orange Flank Steak

 Orange Flank Steak
“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
4 ServingsPrep: 10 min. + marinating Broil: 10 min. + standing


  • 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


  • 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,

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Orange Flank Steak (continued)

Nutritional Facts: 6 g carbohydrate, trace fiber, 23 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.