The first time I made this recipe, I was trying to come up with something more than just using soy sauce, scallions and garlic as my main ingredients. I wanted depth, I wanted to add something different that would make the flavors pop even more… What better ingredient to use than oranges?!
I chose to grill this flank steak but, you can definitely make this on the stovetop! Just make sure your pan is HOT and it has a light coat of oil like canola or safflower oil. Of course, if you have a cast iron pan, you get extra points!
I love serving this with either a slaw that is smothered in a soy chili ginger lime sauce or even just on a bed of greens and a baked sweet potato.
This will make about 4 servings
Ingredients
- 1.5 to 2 lbs Flank Steak
- 1/3 C Olive Oil
- 1.5 Tbsp Sesame Oil
- 1 dried Chili (crushed)
- 4 cloves of garlic (crushed)
- 2 anise stars
- 1/4 tsp Mirin (sake)
- Juice of 1/2 a Navel Orange
- 2 Tbsp Cilantro (finely chopped)
- 1 Tbsp Scallions (chopped)
- 1 tsp each salt and pepper
First, season your flank steak on both sides with the salt and pepper and place in a freezer bag. Next, place the rest of the ingredients in a bowl and whisk well. Pour the mixture into the freezer bag and be sure to cover the steak well with the marinade. Seal the bag and let sit in the refrigerator for at least 15 to 20 minutes. *Tip, remove the meat from the fridge at least 10 minutes before cooking so that it starts to come to room temperature. This will allow for more even cooking.
Heat your grill and make sure it is HOT before adding the steak. Remove the steak from the bag and place on the hot grill (do not pour the marinating liquid onto the grill (or pan if you are choosing to make this on the stove top) BUT, hold on to that liquid, you will brush a little on top as you are cooking.
Cook on one side for about 3 to 5 minutes, be sure to get a good char on one side. Flip over and cook on the other side, now you can brush some of the marinade on to the steak, flip steak over once more to cook off the marinade. Cook to desired temperature (I always suggest 130° F (Medium Rare) so that your meat stays tender. Let the steak sit for at least 5 minutes before slicing into it so that it doesn’t dry out.
**Remember meat will always continue to cook after you have removed it from the heat, its called Carry-Over Cooking so, if you are looking for a specific temperature of say 145°F, pull it off the heat at about 135° to 140°F