Sweet and Tangy Flank Steak Oamc or Make Ahead
Transform your weeknight dinners with this Sweet and Tangy Flank Steak, a juicy, flavor-packed dish that's perfect for make-ahead meal planning (OAMC). This recipe features a mouthwatering marinade of soy sauce, brown sugar, and orange juice, balanced with apple cider vinegar and Dijon mustard for a tangy kick, while minced garlic and optional red pepper flakes add a bold, savory depth. Whether grilling it fresh or preparing it from frozen, this steak delivers tender, caramelized perfection in just 10 minutes of cooking. Ideal for busy schedules, this meal prep-friendly recipe can be portioned out for future meals, making it a versatile option for family dinners or entertaining. Don’t forget the fresh green onion garnish for a pop of color and flavor!
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Recipe Information
Ingredients
- 2 pounds flank steak
- 0.5 cups soy sauce
- 0.33 cups brown sugar
- 0.25 cups orange juice
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoons Dijon mustard
- 4 cloves garlic cloves, minced
- 1 teaspoons ground black pepper
- 0.5 teaspoons red pepper flakes (optional)
- 2 stalks green onions, chopped (for garnish)
Instructions
In a medium bowl, whisk together soy sauce, brown sugar, orange juice, olive oil, apple cider vinegar, Dijon mustard, minced garlic, black pepper, and red pepper flakes (if using).
Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag (if using) and refrigerate for at least 4 hours, preferably overnight, for optimal flavor.
If making ahead, place the sealed bag with the marinated steak in the freezer. When ready to cook, thaw in the refrigerator overnight.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the steak from the marinade and discard the used marinade.
Grill the steak for 4-5 minutes on each side for medium-rare or longer if desired. Use a meat thermometer to ensure the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Transfer the steak to a cutting board and let it rest for 5 minutes to retain its juices.
Slice the steak thinly against the grain. Garnish with chopped green onions before serving.
Serve immediately or portion into meal prep containers for a future meal.
Nutrition Facts
Calories |
2810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 50.0 g | 250% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 826 mg | 275% | |
| Sodium | 8332 mg | 362% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 53.0 g | ||
| Protein | 277.8 g | 556% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 200 mg | 15% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 3498 mg | 74% | |
*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.
