'I use this great marinade not just for beef, but for everything I grill-from pork chops to chicken,' notes Sue Sauer of Deer River, Minnesota. 'The marinade's main ingredient-orange juice- is both low in calories and a good tenderizer.'

Allrecipes Member

Recipe Summary test

prep:
5 mins
cook:
8 mins
total:
13 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large resealable plastic bag, combine the first six ingredients; add flank steak. Seal bag and turn to coat; refrigerate for 4 hours or overnight.

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  • Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Grill steak, covered, over medium heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand for 10 minutes before slicing.

Tips

Nutritional Analysis: One serving (3 ounces cooked beef) equals 206 calories, 10 g fat (4 g saturated fat), 56 mg cholesterol, 305 mg sodium, 4 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 fat.

Nutrition Facts

247 calories; protein 24.8g; carbohydrates 9.2g; fat 11.9g; cholesterol 45.8mg; sodium 474.5mg. Full Nutrition
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Reviews (45)

Rating: 5 stars
06/22/2009
For those saying the kind of steak is too tough, remember to marinate it as long as you can. The acid in the juice is what helps to tenderize it. Also, be sure to let the steak sit for 10 minutes or so after pulling it off the fire, and the biggest requirement of all is to slice it as thinly as humany possible across the grain. My kids love this, too. Every time I take it to a gathering or make it for others, I laugh as I hear the men tell their wives, "You've GOT to find out what she did to that! This is incredible." It's sooooo easy. I am tempted to do like the old Rice Krispy Treat commercial and throw flour in my face and wilt and pretend that it is the result of many hours of hard labor. :-P I make up the marinade and then put in either flank steak or skirt steak (which is often cheaper) in freezer bags and freeze it in the marinade. Then, I just pull it out and it's all ready to go. The longer the marinating time, the better! Read More
(106)
Rating: 4 stars
02/04/2007
I've been looking for an alternative marinade for a while, and thought I'd try this one. I was a little scared trying one that hadn't been reviewed yet. But, boy am I glad I did!! I was NOT disappointed. I'd give this 5 stars except the cut of meat recommended was too tough for the marindate to tenderize. I will try with a better cut of meat next time! The flavor was terrific and I will use this recipe again and again! Works great on meat cooked under the broiler, too. Read More
(87)
Rating: 5 stars
08/02/2008
This is by far the best marinade I have ever found. I made beef kabobs. I do not like beef and I thought it was delicious. My children and husband devoured the kabobs. I highly recommend this recipe. Read More
(29)
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Rating: 5 stars
06/09/2008
this was a great marinade, used on a london broil and kabobs, a definate keeper. Read More
(16)
Rating: 5 stars
06/22/2009
This is by far the best marinate for most kinds of meat. You don't have to use the orange juice. Read More
(15)
Rating: 5 stars
07/02/2008
This made my steak so tender and wonderful. I fully recommend it as written. I will be using it on other meats. Read More
(12)
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Rating: 4 stars
05/01/2009
I actually used this not on beef but on a ham. it was really really good. we baked the ham for a couple hours and then started basting this (didn't use it as a marinade) about every 10-15 min for the last hour, hour and 1/2. it was mmmm good!!! Read More
(12)
Rating: 5 stars
09/30/2010
I couldn't make this recipe as is, I had to modify so I could use what I had on hand. I had some oranges that were pretty ripe and didn't want 2 waste them and that is why I chose this. The only thing I did different is I just squeeze the juice out of the oranges and used that, and I used vegetable oil instead. I also added a smidge of worcheshire because I like how it tastes on beef =). Awesome recipe, definitely keeping this one around Read More
(7)
Rating: 5 stars
05/01/2009
The steak melted in my mouth and tasted fabulous. Read More
(6)