Orange Glazed Flank Steak Food

MAPLE GLAZED FLANK STEAK WITH ROASTED ENDIVE

Steps:

• 1. Preheat the oven to 400 degrees F. Combine the mustard and oil with a fork. Add the maple syrup, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir briskly until combined.
• 2. Salt the flank steak on both sides and spoon half the marinade over the steak. Allow to marinate at room temperature, about 15 minutes.
• 3. In the meantime, wash the endive, pat dry, and cut into quarters, keeping the stems intact. Lay the endive on a baking sheet and drizzle with olive oil and salt to taste. Roast until the endive begins to soften and brown at the edges, about 15 minutes. Sprinkle with the lemon juice and garnish with parsley.
• 4. Turn the oven up to broil. Place the flank steak in the broiler and broil for 4 minutes. Flip and broil until nicely charred and an instant read thermometer reads 110 degrees F, about 4 minutes on the other side. Let rest 10 minutes before slicing.
• 5. Slice the steak across the grain and spoon the remaining marinade over top. Serve with the endive and more mustard on the side.

ORANGE FLANK STEAK

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.

ORANGE-GLAZED STEAK

Steps:

• Preheat grill to medium heat. Mix steak sauce, marmalade, soy sauce and ginger; set aside.
• Grill steak 7 to 8 min. on each side for medium doneness (160°F), brushing with 1/4 cup of the steak sauce mixture during the last 2 min. of the grilling time. Let stand 5 min.
• Meanwhile, heat remaining steak sauce mixture. Cut steak across the grain into thin slices. Serve topped with the warm steak sauce mixture.

ORANGE-GLAZED BEEF FLANK STEAK WITH CRISPY VEGETABLES

Steps:

• Cut the onion, garlic, ginger, and lightly beat the eggs white. Thaw frozen vegetables in the microwave (or place the entire bag in a bowl of hot water for about 10 minutes). Set aside until step 7.
• Heat oil in a large wok or sauté pan. Add onion, garlic, and ginger and stir fry until tender but not brown, about 30 seconds to 1 minute.
• If you want, slice the beef meat into thin strips. Put the eggs white in one bowl and cornstarch in another. Dip steak strips into the eggs white and then coat with cornstarch. Add steak strips to the pan and continue to stir fry until steak strips are lightly browned about 5-8 minutes.
• Add Hoisin sauce, soy sauce, orange juice, and sherry (optional), and bring to a boil over high heat. Immediately lower temperature to a gentle simmer.
• Add the thawed vegetables and mix gently. Simmer until vegetables are heated through, about 3-4 minutes. Divide mixture into four equal portions (about 2 cups each) and serve. Enjoy!

SOY-GLAZED FLANK STEAK

Steps:

• Bring soy sauce, mirin, vinegar, ginger, garlic, and red-pepper flakes to a boil in a saucepan on high heat. Reduce heat; simmer until reduced by half, about 5 minutes.
• Heat a cast-iron skillet over high heat; add oil. Season steak all over with salt and pepper. Cook for 3 minutes on each side. Reduce heat to medium, and brush top of steak with some glaze; flip, and cook for 1 minute. Brush with remaining glaze, flip, and cook for 1 minute more. Transfer steak to a cutting board; let rest for 5 minutes. Slice steak against the grain into 1/8-inch-thick strips, and serve on top of or alongside spring green salad.

PACIFIC RIM GLAZED FLANK STEAK

Steps:

• In medium shallow dish, combine marinade ingredients, adding pepper, as desired; whisk until blended.
• Remove and reserve 3/4 cup for basting.
• With sharp knife, lightly score both sides of beef steak in a crisscross pattern.
• Place steak in remaining marinade in dish, turning to coat. Cover and marinate in refrigerator 30 minutes, turning once. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals.
• Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, basting occasionally with reserved 3/4 cup marinade and turning once. Place remaining basting marinade in s mall saucepan; place on grid of grill and bring to a boil.
• Meanwhile carve steak diagonally across the grain into thin slices; arrange on platter.
• Spoon hot marinade over beef, as desired.
• Garnish with orange slices and rosemary sprigs.
• Tip: To broil, place steak on rack in broiler pan so surface of meat is 2 to 3 inches from heat. Broil 13 to 18 minutes, basting occasionally with reserved 3/4 marinade and turning once.

ORANGE-GLAZED FLANK STEAK

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.