I served this recipe last night, and my husband loved it. Orange-Herb Flank Steak is low calorie, and it’s delicious with sautéed Swiss Chard with walnuts and roasted autumn vegetables. I make a zesty orange, honey, and Dijon marinade. Under the broiler, it turns to a glaze giving beef a boost of flavour.
Ingredients for 4:
3/4 c. O.J.
1/4 c. olive oil
3 Tbsp. honey
2 Tbsp. Worcestershire sauce
2 tsp. grated orange zest
1/4 tsp. dried thyme
Salt and pepper, about 1/4 tsp. each
1 pound flank steak
Mix orange juice, olive oil, honey, mustard Worcester sauce, zest, thyme and pepper in a large plastic bag. Add steak, seal bag and turn to coat. Refrigerate for 2 hours.
Position the broiler rank so that steak is 4 inches from the heat source. Preheat broiler. Remove steak from marinade. Sprinkle both sides with salt. Line the broiler plan with foil, and place steak on the rack over the broiler pan. Brush with the marinade. Five to six minutes on each side is good for medium-rare. I cook the marinade in a pan and serve it in a bowl alongside. Please forgive me for holding my cell the wrong way for the photo.