Orange Thai Flank Steak
Elevate your next barbecue or dinner party with this mouthwatering Orange Thai Flank Steak recipe, a perfect blend of zesty citrus, savory soy sauce, and aromatic spices. Tender flank steak is marinated in a vibrant fusion of orange juice, fish sauce, lime juice, and sesame oil, enhanced by brown sugar, garlic, ginger, and a touch of chili heat for bold, balanced flavor. After overnight marination, the steak is grilled to perfection, offering a delectable caramelized crust while remaining juicy and flavorful inside. Finished with fragrant cilantro and scallions, this dish pairs beautifully with jasmine rice, noodles, or a refreshing salad. With its quick prep and dazzling Thai-inspired flavors, this recipe is an irresistible choice for anyone craving a standout steak dinner.
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Recipe Information
Ingredients
- 1 pound flank steak
- 0.5 cup orange juice
- 0.25 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 2 tablespoons lime juice
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 0.5 teaspoon red chili flakes
- 2 scallions, sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon vegetable oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a medium-sized bowl, whisk together orange juice, soy sauce, brown sugar, fish sauce, sesame oil, lime juice, minced garlic, grated ginger, and red chili flakes to create the marinade.
Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag (or cover the dish) and refrigerate for at least 2 hours, preferably overnight.
Remove the marinated flank steak from the refrigerator 20-30 minutes before cooking to allow it to come to room temperature.
Preheat your grill or large skillet over medium-high heat. Lightly oil the grill grates or skillet with vegetable oil.
Remove the steak from the marinade and pat it dry with paper towels to help it sear properly. Season both sides with a pinch of salt and black pepper.
Cook the steak for 4-5 minutes per side for medium-rare, or longer if desired. Use a meat thermometer to check doneness, aiming for 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes to retain its juices.
Slice the steak thinly against the grain to ensure tenderness.
Garnish with sliced scallions and chopped cilantro. Serve immediately with jasmine rice, noodles, or a crisp salad.
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.1 g | 118% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 6431 mg | 280% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 30.4 g | ||
| Protein | 141.3 g | 283% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 135 mg | 10% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2083 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
