Thursday, December 17, 2009

Orange Thai Flank Steak


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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