Orange-Glazed Flank Steaks

Total Time:
24 hr 35 min
24 hr 20 min
15 min

6 to 8 servings

  • Marinade:
  • 2/3 cup dry red wine
  • 1/2 cup fresh orange juice
  • 1/3 cup fresh lime juice
  • 1/2 cup honey
  • 1/4 cup cider vinegar
  • 1/4 cup soy sauce, preferably Kikkoman
  • 2 tablespoons mild olive oil
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon finely grated orange zest
  • 1 teaspoon Tabasco sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried thyme, crumbled
  • 1/4 teaspoon freshly ground black pepper
  • 2 beef flank steaks (2 pounds each), marinated in marinade overnight
  • To make the marinade, combine all the ingredients in a shallow 14-inch glass baking dish and stir until the honey is dissolved. Add the flank steaks and turn to coat with the marinade. Cover and refrigerate overnight.

  • Bring the steaks to room temperature. Prepare coals for grilling or preheat the broiler. Drain the steaks, reserving the marinade. Place the marinade in a large skillet and bring to a boil over high heat. Continue boiling until the liquid is syrupy and mahogany-colored, about 10 minutes. Remove from the heat and let cool. (There should be about 1 cup of glaze.)

  • Brush the glaze on both sides of the steaks. Grill or broil the steaks 4 inches from the heat until nicely glazed, about 5 minutes. Turn and grill or broil 5 minutes longer for medium-rare steaks. Let the meat rest for 5 minutes before carving.

  • Transfer the steaks to a cutting board. If you broiled the steaks, reserve any pan drippings. Holding a sharp knife at a 45-degree angle, cut the steaks across the grain into thin slices. Transfer the meat to a warmed platter, top with the pan drippings, and serve immediately.

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