All Recipes Best Recipe World Cuisine Recipes Asian

Ingredients

1 medium orange, cut into quarters 1 lemon, juiced and zested 1 cup orange juice ¼ cup rice vinegar ¼ cup soy sauce ¼ cup maple syrup ¼ cup honey 4 cloves garlic 1 tablespoon grated fresh ginger root 1 tablespoon ground black pepper 1 teaspoon cayenne pepper 4 green onions, cut into 1/4-inch pieces 2 pounds flank steak

Nutrition Info

197 calories carbohydrate: 24.9 g cholesterol: 25.3 mg fat: 4.9 g fiber: 1.8 g protein: 15.1 g saturatedFat: 1.9 g servingSize: - sodium: 481.3 mg sugar: 19.5 g transFat: : - unsaturatedFat: : -

Combine orange pieces, lemon juice, lemon zest, orange juice, rice vinegar, soy sauce, maple syrup, honey, garlic cloves, ginger, pepper, and cayenne pepper in a blender, blend until marinade is smooth. Mix in green onions.
Place flank steak into a shallow baking dish and pour marinade over meat, making sure marinade gets underneath the meat as well. Cover the dish, refrigerate, and marinate for at least 2 hours, or overnight.
Remove steak from the refrigerator and allow to come to room temperature for at least 30 minutes before grilling. Lift up steak from the dish to let juices run off, reserve marinade.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cook flank steak on the preheated grill until it begins to firm and is reddish-pink and juicy in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
Cover steak and set aside to rest for 10 minutes before slicing thinly against the grain.
While steak is resting, pour remaining marinade in a saucepan over medium-high heat and bring to a boil. Cook until sauce is reduced, about 5 minutes. Serve with the flank steak.

8 servings

Flank steak is great for taking on Asian flavors. Using this marinade will give the steak a sweet and tangy flavor that is definitely Asian inspired.