Grilled red peppers are a perfect complement to this tender meat.

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Servings:
6
Yield:
4 to 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
  • SCORE steak diagonally across grain at 3/4-inch intervals.

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  • COMBINE oil and next 7 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add steak. Cover or seal, and chill 8 hours, turning occasionally.

  • REMOVE steak from marinade, reserving marinade.

  • GRILL steak, covered with grill lid, over high heat (400 to 500 degrees) about 6 minutes on each side or until desired degree of doneness.

  • BRING reserved marinade to a boil in a saucepan, and boil at least 1 minute or until reduced by one-third.

  • STIR together cornstarch and 3 tablespoons water until smooth. Add to marinade; bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 1 minute; remove from heat. Spoon over steak.

Tips

Reprinted with permission of Southern Living(R) magazine. All rights reserved.

Nutrition Facts

278 calories; protein 20.5g; carbohydrates 10.9g; fat 16.9g; cholesterol 38.3mg; sodium 502.6mg. Full Nutrition
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Reviews (63)

Rating: 4 stars
01/25/2004
i marinated my steak for 24 hours, and it came out tender (well, as tender as a flank steak can be!). i omitted the orange juice like others mentioned, and didn't miss it at all. i used too much ginger which over-powered the other flavors, but it was still good. this dish was incredibly easy to put together and took no time at all to cook. i grilled it on my george foreman for about 8-10 minutes, checking to make sure it was cooked through and not burning. turned out great. Read More
(7)
Rating: 2 stars
09/26/2003
I found that the orange juice made the flank steak somewhat mushy on the outside. The fibers inside were okay, but the texture was lacking. Next time I would omit the citrus. Read More
(5)
Rating: 4 stars
09/08/2005
This recipe was very delicious and flavorful. My family really enjoyed it! It was a great change of pace. I added a drizzle of sesame oil to the original recipe. Read More
(3)
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Rating: 4 stars
02/19/2007
This recipe was great after I changed the 1/4 cup vegetable oil to 2 Tbs. olive oil and 2 Tbs. sesame oil. The sesame oil made all the difference, adds a great scent and flavor! Read More
(3)
Rating: 5 stars
03/26/2005
Terrific! I made it for myself the first night. Theyh were two steaks. The first steak reached 145 internal temperature before I took it off the grill. It was slightly pink in the middle when I shared it with my work mates the next day. The second steak reached 130 before I took it off the grill... much more juicy and flavorful. My work mates and I greedily sliced the second steak, and froze it to use in fajittas next week. I loved the sauce... but after tasting it, added a tablespoon of peanut butter to temper the flavors for a surprising bouquet. Read More
(3)
Rating: 5 stars
09/10/2003
This is a quick 'n easy recipe. Throw the steak in the marinade in the morning, chill it, then it is ready to go in the evening. The flavor is amazing and flank steak is so tender. Omit the citrus for non-mushyness. Read More
(3)
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Rating: 5 stars
09/10/2003
This was awesome!!!!! Thd flavor was perfect and the marinade made it perfect tin tenderness. I did not add the orange juice because of what the other viewrs said and I am glad I left it out because the texture was just like I wanted it. I also did not have green onions and did not miss that either. Thankyou for a great recipe, it will be a family favorite. Read More
(3)
Rating: 3 stars
06/27/2011
Just ok for us. Read More
(3)
Rating: 5 stars
01/25/2004
This was my first time making a flank steak. Made this for supper and all really enjoyed it. Would definitely make again. This is one that is sure to become a family favorite. Read More
(2)