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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
2 tsp garlic, minced
1 tbsp grated rind of navel orange
1/2 cup fresh orange juice, strained
2 tsp white wine vinegar
1/4 tsp cayenne pepper
1 tsp Dijon mustard
1 tbsp fresh mint, minced
1 1/2 lb flank steak, trimmed
8 sprigs mint for garnish
In a shallow glass or ceramic dish, combine garlic, orange rind, juice, vinegar, pepper, mustard, and mint. Add steak to marinade; turn once to coat. Cover with plastic wrap and refrigerate at least 4 hours, turning the steak twice in the marinade.
Remove steak, scraping any clinging marinade bits back into the bowl. Transfer marinade to a saucepan. Boil and reserve.
Lightly grease grill rack with vegetable cooking spray. Preheat charcoal grill until coals are gray, or preheat gas grill on high heat. Place steak on grill 4 inches from heat source. Sear 1 1/2 minutes on each side. Brush with reserved marinade and continue cooking, covered (with lid down or tented with foil), for approximately 4 minutes, brushing frequently with marinade.
Make a little slit in center of the steak to check for doneness. Transfer to carving board, tent with foil, and let rest for 7 minutes. Slice steak diagonally across the grain into very thin slices. Arrange down the center of the platter and garnish with mint. Serves 4-5.
Serve with a full flavored Bordeaux or a good Cabernet or a Syrah.
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GRILLED MARINATED FLANK STEAK
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
2 tsp garlic, minced
1 tbsp grated rind of navel orange
1/2 cup fresh orange juice, strained
2 tsp white wine vinegar
1/4 tsp cayenne pepper
1 tsp Dijon mustard
1 tbsp fresh mint, minced
1 1/2 lb flank steak, trimmed
8 sprigs mint for garnish
In a shallow glass or ceramic dish, combine garlic, orange rind, juice, vinegar, pepper, mustard, and mint. Add steak to marinade; turn once to coat. Cover with plastic wrap and refrigerate at least 4 hours, turning the steak twice in the marinade.
Remove steak, scraping any clinging marinade bits back into the bowl. Transfer marinade to a saucepan. Boil and reserve.
Lightly grease grill rack with vegetable cooking spray. Preheat charcoal grill until coals are gray, or preheat gas grill on high heat. Place steak on grill 4 inches from heat source. Sear 1 1/2 minutes on each side. Brush with reserved marinade and continue cooking, covered (with lid down or tented with foil), for approximately 4 minutes, brushing frequently with marinade.
Make a little slit in center of the steak to check for doneness. Transfer to carving board, tent with foil, and let rest for 7 minutes. Slice steak diagonally across the grain into very thin slices. Arrange down the center of the platter and garnish with mint. Serves 4-5.
Serve with a full flavored Bordeaux or a good Cabernet or a Syrah.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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