Cranberry-Orange Flank Steak

Prepare to tantalize your taste buds with a flavor-packed feast – the Grilled Cranberry-Orange Flank Steak. This mouthwatering recipe brings together the bold, smoky essence of the grill and the zesty, tangy goodness of cranberry and orange, resulting in a sensational dish that's sure to impress family and friends.

INGREDIENTS

• 2 tsp. Grated fresh ginger


• 1 tbsp. Orange zest


• 2 tbsp. Fresh thyme leaves (separated)


• ⅓ cup olive oil


• ⅓ cup soy sauce


• ½ cup orange juice


• 1 cup fresh cranberries


• 1 ¼ cup 100% cranberry juice


• 1 ½-2 lb. trimmed Flank Steak


• Salt and pepper


• Cooking spray

Why Flank Steak?

Flank steak is a popular choice for various reasons, and its selection often depends on personal preferences, cooking methods, and the desired flavor profile. Here are some reasons why you might choose flank steak:

1. Flavor: Flank steak is known for its robust, beefy flavor. It has a distinct taste that many people enjoy. The meat's pronounced flavor makes it a great choice for marinating and absorbing different seasonings.


2. Versatility: Flank steak is versatile and can be used in various dishes. It can be grilled, broiled, pan-seared, or stir-fried. Its versatility makes it suitable for a wide range of recipes, from tacos and fajitas to salads and sandwiches.


3. Texture: Flank steak has a coarse texture, which can be desirable in certain dishes. The texture allows it to hold up well to marinades and also makes it suitable for slicing thinly against the grain.


4. Affordability: Flank steak is often more affordable than some other cuts of beef. This makes it an economical choice for those looking for a flavorful beef option without breaking the bank.


5. Lean Cut: Flank steak is a relatively lean cut of meat, making it a healthier option compared to fattier cuts. It's a good source of protein with lower fat content, which can be appealing for those watching their dietary fat intake.


6. Quick Cooking: Flank steak cooks relatively quickly compared to some other cuts, making it a convenient option for weeknight meals or when you're short on time.


7. Great for Marinating: The texture of flank steak allows it to absorb marinades effectively. Marinating can add additional flavors and tenderize the meat, making it more enjoyable to eat.


8. Presentation: When sliced properly against the grain, flank steak presents well on the plate. Thin slices against the grain can result in a tender and visually appealing presentation.

It's important to note that flank steak should be cooked and sliced properly to achieve the best results. Additionally, marinating or tenderizing methods can further enhance the tenderness and flavor of this cut.

DIRECTIONS

In a medium bowl, combine together your orange juice, cranberry juice, soy sauce, olive oil, ginger, and 1 tbsp. of thyme leaves. Place aside ⅔ cup of this mix for the sauce later. Empty your remaining marinade into a large-sized zip lock bag with the flank steak. Seal and allow for it to sit in the fridge for a minimum of 2 hours, or overnight (flipping occasionally). Allow marinade from steak to run off and discard. Dry steak with a paper towel using a patting motion. Season with salt and pepper.

Mix the ⅔ cup of the remaining marinade with fresh cranberries in a small saucepan. Bring to a simmer over medium heat. Reduce down until the volume of the liquid has gone down by half and the cranberries have popped (around 10 minutes). Use a spoon to mash the cranberries and combine them with orange zest. Keep warm until the flank steak has finished cooking.

Coat the grate of the grill with the cooking spray and turn the heat to about 400°F. Grill your flank steak covered for 16-20 minutes, flipping once to ensure even cooking. Remove at 135°F for medium-rare, or at 145°F for medium. Leave to rest for approximately 5-10 minutes. Slice, against the grain of the Flank Steak, into thin slices. Dress with warm cranberry-orange sauce and serve.