Ingredients
-
-
2/3
-
1/2
-
1/3
-
1/2
-
1/4
-
1/4
-
2
-
1 1/2
-
1
-
1
-
1/2
-
1/2
-
1/4
-
Directions
Orange-Glazed Flank Steak,My friend call this her “go to” recipe for entertaining for good reason. You prepare the marinade the night before and the glaze early on the day before you serve it. Leaves you with a great meal and time to mingle. Cut the recipe in half and use only one 2 lb. steak or two 1 pound steaks. Other steak cuts work well, too. I serve this with either Recipe #16870 or Recipe #292772. From Gourmet Magazine via the food network site.,Yum, so good! I served with fried rice and sesame roasted broccoli. Will make again!
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Steps
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1
Done
|
To Make the Marinade, Combine All the Ingredients in a Shallow 14-Inch Glass Baking Dish and Stir Until the Honey Is Dissolved. |
|
2
Done
|
Add the Flank Steaks and Turn to Coat With the Marinade. Cover and Refrigerate Overnight. |
|
3
Done
|
Bring the Steaks to Room Temperature. |
|
4
Done
|
Prepare Coals For Grilling or Preheat the Broiler. |
|
5
Done
|
Drain the Steaks, Reserving the Marinade. |
|
6
Done
|
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. |
|
7
Done
|
Remove from the Heat and Let Cool. (there Should Be About 1 Cup of Glaze.). |
|
8
Done
|
Brush the Glaze on Both Sides of the Steaks. |
|
9
Done
|
Grill or Broil the Steaks 4 Inches from the Heat Until Nicely Glazed, About 5 Minutes. |
|
10
Done
|
Turn and Grill or Broil 5 Minutes Longer For Medium-Rare Steaks. |
|
11
Done
|
Let the Meat Rest For 5 Minutes Before Carving. |
|
12
Done
|
Transfer the Steaks to a Cutting Board. If You Broiled the Steaks, Reserve Any Pan Drippings. |
|
13
Done
|
Holding a Sharp Knife at a 45-Degree Angle, Cut the Steaks Across the Grain Into Thin Slices. |
|
14
Done
|
Transfer the Meat to a Warmed Platter, Top With the Pan Drippings, and Serve Immediately. |
