ORANGE FLANK STEAK
"This is my favorite steak recipe. When served with a tossed salad and a baked potato, it makes a hearty meal." This easy to prepare recipe has a mild but tasty orange flavor. -Gloria Bisek, Deerwood, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first seven ingredients. Add the beef; turn to coat. Cover and refrigerate for 8 hours or overnight. , Broil steak 4-6 in. from the heat or grill, covered, over medium-hot heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium well, 145°). Let stand for 10 minutes. , Meanwhile, broil or grill orange slices for 2 minutes. To serve, thinly slice steak across the grain. Garnish with orange slices.
Nutrition Facts : Calories 322 calories, Fat 22g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 509mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.
FLANK STEAK WITH GARLIC, OREGANO, ORANGE AND CUMIN
By way of Melissa Clark in the Times, a very simple and delicious Cuban style flank steak. It cooks so quickly you can even use a stove-top grill and your kitchen won't get overheated. Marinate it briefly at room temp or longer in the fridge.
Provided by Chef Kate
Categories Steak
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a blender, combine orange juice, olive oil, garlic cloves, oregano, cumin, salt, orange zest and pepper; blend until smooth. Pour marinade over flank steak and let sit, uncovered, at room temperature while you light or preheat grill, about 30 minuts. Or you can cover and refrigerate steak for several hours or overnight.
- When ready to cook, brush off any excess marinade solids from steak and grill over high heat, turning once, until done to taste, about 3 minutes a side for rare.
- Let meat rest a few minutes; slice in thin slices across the grain to serve.
Nutrition Facts : Calories 354.1, Fat 21.1, SaturatedFat 6.8, Cholesterol 115.9, Sodium 529.6, Carbohydrate 2.9, Fiber 0.3, Sugar 1.3, Protein 36.5
CARROTS GLAZED WITH CUMIN AND ORANGE
Make and share this Carrots Glazed With Cumin and Orange recipe from Food.com.
Provided by PinkCherryBlossom
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Slice the carrots diagonally into 1cm/½inch thick rounds.
- Heat a small frying pan until hot without adding any oil, and put in the cumin and cardamom seeds (be careful as they may pop). Toast these for a few minutes until they begin to release their aromas.
- Take a lidded pan large enough to hold the carrots in one layer if possible. Put in the carrots, spices, garlic, thyme, olive and butter, place the pan over a low to medium heat, and sweat the carrots for 5 minutes.
- Add the sugar and a cook for a few minutes more. Add a few drops of water just to cool the carrots down a little, then add the orange zest and place a lid on the pan. Continue cooking until the carrots are tender.
- Once cooked, remove the lid and if there is any moisture left in the pan, reduce it until the carrots are nice and slippery. Season with salt and freshly ground pepper and serve.
Nutrition Facts : Calories 300.8, Fat 25.8, SaturatedFat 11.1, Cholesterol 40.3, Sodium 113.7, Carbohydrate 17.9, Fiber 4.5, Sugar 9.4, Protein 1.8
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.
Provided by Kitchen Witch Steph
Categories Steak
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 671.5, Fat 29.7, SaturatedFat 11.1, Cholesterol 205.6, Sodium 842.3, Carbohydrate 28.5, Fiber 0.4, Sugar 25.6, Protein 65.8
GRILLED STRIP STEAKS WITH GARLIC AND OREGANO
Steps:
- Combine minced garlic, olive oil, and dried oregano in a bowl. Place steaks on a large plate and coat well on both sides with mixture. Cover lightly with plastic and place in refrigerator for 2 hours. Remove from fridge 30 minutes before going onto the grill. This will help the meat come up to temperature before coming into contact with heat.
- Preheat grill for medium-high heat.
- Remove plastic wrap from steaks and season both sides of meat with salt and black pepper.
- Place steaks on the grill and cook for 5 to 6 minutes per side, depending on thickness and desired doneness. Once cooked to preference, remove from heat and set onto a cutting board. Lightly tent with aluminum foil. Do not wrap tightly. Let steaks rest for 7 to 10 minutes. Slice and serve or serve steaks whole with your favorite side dishes.
Nutrition Facts : Calories 157 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, Sodium 670 mg, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 6 g
CHIMICHURRI FLANK STEAK
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 37
Steps:
- For the chimichurri: In a food processor, combine the parsley, cilantro, oregano, garlic, shallot, cumin, pepper flakes, salt, red wine vinegar and honey. With the food processor running, slowly add the olive oil; the final product should be smooth but still have a bit of texture to it.
- For the rice and black beans: Heat the grapeseed oil in a pot over high heat. Add the rice and coriander and cook, stirring, to toast the rice, about 2 minutes. Add the vegetable stock and bring to a simmer. Reduce the heat to low and cook, covered, until the liquid is absorbed, 10 to 12 minutes.
- Once the rice is cooked, remove it from the heat and fluff with a fork. Mix in the black beans, cilantro, lime juice, salt and pepper.
- For the smoked tomato salsa: Prepare a smoker with soaked wood chips (cherry or apple wood preferred) and heat to 350 degrees F.
- Place the tomato halves, onion quarters, garlic and jalapeno in a pan. Transfer to the smoker and cook until the onions are tender, 20 to 30 minutes.
- Dice half of the onions and half of the tomatoes. In a food processor, puree the remaining onions and tomatoes along with the jalapeno, garlic and the lime juice.
- In a bowl, mix the pureed sauce with the diced onions and tomatoes and the chopped cilantro. Season to taste with salt and pepper.
- For the lemon aioli: In a food processor (or using an immersion blender) combine the lemon juice, mustard, egg, egg yolk and garlic; puree until smooth. With the motor running, slowly add the olive oil to emulsify the aioli. Season to taste with salt and pepper.
- For the flank steak: Cut the flank steak into six equal portions, slicing against the grain and on an extreme bias. With the back of a knife, tenderize the steaks by pounding them out on both sides. Season on both sides with salt and pepper.
- Heat a cast-iron skillet over high heat until smoking. Add just enough grapeseed oil to coat the pan. Working in batches, sear the steaks on both sides, about 2 minutes. Remove the steaks to a plate to rest before plating.
- To plate: Divide the rice and beans between six plates, mounding it in the center of each plate. Spoon about 2 ounces of the salsa over the top and then lay a steak over the rice. Drizzle some chimichurri over the steak.
- In a bowl, dress the watercress with lemon aioli. Top the steaks with the dressed watercress. Serve.
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- In a blender, combine the citrus zests and juice with the 2 tablespoons of olive oil, the garlic, oregano, cumin, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and blend until smooth.
- In a glass or ceramic baking dish, pour all but ¼ cup of the marinade over the steak and turn to coat. Let stand for 15 minutes, or cover with plastic wrap and refrigerate for up to 24 hours.
- Light a grill or grill pan and oil the grate. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper and grill over moderate heat, turning once, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer to a platter with the mango slices and lime wedges. Drizzle with the reserved marinade and serve.
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- Combine the oil, orange juice, lime juice, jalapeno, cilantro, garlic, cumin, oregano, sea salt, and freshly cracked pepper together in a large zip lock bag. Seal and squish well with hands to mix the marinade. Add the flank steak and place it into the refrigerator to marinate for 6 hours.
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