Thursday, December 17, 2009

Orange Thai Flank Steak

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You can always tell when it is getting closer to the Holidays by how bare our freezer is! In an attempt to keep grocery costs down this month I have been cleaning out the freezer and using as many things in the pantry as possible. Luckily I had all the ingredients on hand to make this meal. A few weeks ago we had some unseasonable warm temperatures which made me crave something from the grill, so I volunteered my husband to grill us some steak...don't worry he doesn't mind when there's steak involved! I put together the marinade in the morning before leaving for work and let the steak soak up all the goodness of the seasonings. The soy sauce adds a lot of flavor and the hint of orange compliments the steak quite nicely.

Orange Thai Flank Steak

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Zest from 1 orange, chopped finely

Juice from 1 orange

1/4 cup soy sauce

1/4 cup rice wine vinegar

1 tablespoon honey

1 tablespoon sesame oil

2 teaspoons fresh ginger, grated

5 cloves garlic, minced

2 to 4 teaspoons Sriracha chili sauce (I used 3)

1 pound flank steak

Green onions, diced for garnish

Combine all ingredients in a large zip lock bag and marinate in the refrigerator for 6 to 8 hours.

Grill steak under desired doneness. Let the meat rest for 5 minutes before slicing into thin strips against the grain. Boil the remaining marinade for 5 to 7 minutes or until thickened. Drizzle sauce over the sliced meat.


Source: For the Love of Cooking, originally from Our Best Bites

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