Ingredients1 h 30 m servings 488 cals
- Whisk together the lemon juice, orange juice, honey, olive oil, port, ginger, and garlic in a large glass or ceramic bowl. Add the flank steak, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour to overnight.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Cook the steaks until they are browned on the outside and red in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Slice the steak thinly across the grain before serving.
- Editor's Note
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Per Serving: 488 calories; 32.1 g fat; 14.1 g carbohydrates; 30.5 g protein; 58 mg cholesterol; 80 mg sodium. Full nutrition
ReviewsRead all reviews 5
I'm not usually one for using marinades; but this one sounded interesting, so I tried it tonight. It was amazing! I didn't have any flank steak on hand, so I substituted skirt steaks, which are...
This recipe sounded like it was going to be amazing, but when I tried it, it was only okay. I think that this marinade would be paired better with pork. It had a tangy flavor but it wasn't stron...
I love Port wine and Flank steaks so i thought i found the perfect match. Unfortunetly the recipe was just ok. I did find it odd that no salt or pepper was listed in the ingredients but tried it...
I loved this marinade with flank steak. The flavor of the port wine really came through which is a good thing for me. I have other recipes using port wine with beef that I really love. The ci...