Grilled Marinated Flank Steak
Recipe By : Lean Italian Cooking by Anne Casale
- 2 teaspoons garlic -- minced
- 1 tablespoon grated rind of navel orange
- 1/2 cup fresh orange juice -- strained
- 2 tablespoons white wine vinegar
- 1/4 teaspoon cayenne pepper
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh mint -- minced
- OR 1 teas crumbled dried mint
- 1 1/2 lb flank steak -- trimmed
- 2 large navel oranges -- peeled & sliced thin
- 8 sprigs mint -- for garnish
In a shallow glass or ceramic dish, combine garlic, orange rind,
juice,
vinegar, pepper, mustard, and mint. Add steak to marinade; turn
once to
coat. Cover with plastic wrap and refrigerate for at least 4 hours,
turning steak twice in marinade.
Remove steak from marinade, scraping
any
bits of marinade clinging to meat back into the bowl. Transfer
marinade
to small saucepan and bring to a boil; reserve.
Lightly grease grill rack with vegetable cooking spray. Preheat
charcoal
grill until coals have turned a gray ashy color, or preheat gas
grill
according to mfg's suggested time on high heat.
Place steak on grill 4 inches from heat source and sear 1 1/2
minutes on
each side. Brush with a little reserved marinade and continue
cooking,
covered (with lid down or tented with foil), for approximately
4 minutes,
brushing frequently with marinade. (Make a little slit in center
of the
steak to check for doneness. Steak should be pink inside.) Transfer
to
carving board, tent with foil, and let rest for 7 minutes before
slicing.
Arrange orange slices in overlapping pattern around outside of
platter.
Slice steak diagonally across the grain into very thin slices.
Arrange
down the center of the platter and garnish with mint.