Orange Glazed Flank Steak Recipes

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MAPLE GLAZED FLANK STEAK WITH ROASTED ENDIVE



Maple Glazed Flank Steak with Roasted Endive image

Provided by Food Network Kitchen

Time 55m

Number Of Ingredients 9

2 tablespoons whole grain mustard, plus more for serving
2 tablespoons olive oil
1/2 cup maple syrup
3 tablespoons red wine vinegar
Kosher salt and freshly ground pepper
1 1/2 pounds flank steak
4 small heads endive
1 teaspoon fresh lemon juice
Fresh parsley, for garnish

Steps:

  • 1. Preheat the oven to 400 degrees F. Combine the mustard and oil with a fork. Add the maple syrup, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir briskly until combined.
  • 2. Salt the flank steak on both sides and spoon half the marinade over the steak. Allow to marinate at room temperature, about 15 minutes.
  • 3. In the meantime, wash the endive, pat dry, and cut into quarters, keeping the stems intact. Lay the endive on a baking sheet and drizzle with olive oil and salt to taste. Roast until the endive begins to soften and brown at the edges, about 15 minutes. Sprinkle with the lemon juice and garnish with parsley.
  • 4. Turn the oven up to broil. Place the flank steak in the broiler and broil for 4 minutes. Flip and broil until nicely charred and an instant read thermometer reads 110 degrees F, about 4 minutes on the other side. Let rest 10 minutes before slicing.
  • 5. Slice the steak across the grain and spoon the remaining marinade over top. Serve with the endive and more mustard on the side.

ORANGE FLANK STEAK



Orange Flank Steak image

"This is my favorite steak recipe. When served with a tossed salad and a baked potato, it makes a hearty meal." This easy to prepare recipe has a mild but tasty orange flavor. -Gloria Bisek, Deerwood, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1/4 cup orange juice
1/4 cup canola oil
2 tablespoons ketchup
4-1/2 teaspoons soy sauce
2 garlic cloves, minced
1 teaspoon grated orange zest
1/8 teaspoon hot pepper sauce
1 beef flank steak (1 pound)
1 medium orange, sliced

Steps:

  • In a large bowl, combine the first seven ingredients. Add the beef; turn to coat. Cover and refrigerate for 8 hours or overnight. , Broil steak 4-6 in. from the heat or grill, covered, over medium-hot heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium well, 145°). Let stand for 10 minutes. , Meanwhile, broil or grill orange slices for 2 minutes. To serve, thinly slice steak across the grain. Garnish with orange slices.

Nutrition Facts : Calories 322 calories, Fat 22g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 509mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.

FLANK STEAK WITH ORANGE SAUCE



Flank Steak with Orange Sauce image

Tender steak is treated to an orange marinade with a peppery kick in this scrumptious recipe from our Test Kitchen.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

3/4 cup orange juice
1/4 cup honey
1 tablespoon lime juice
1 tablespoon soy sauce
1 teaspoon minced garlic
1/2 teaspoon coarsely ground pepper
1 tablespoon canola oil
1 teaspoon minced fresh gingerroot
1 beef flank steak (1 pound)

Steps:

  • In a small bowl, combine first six ingredients. Reserve 1/2 cup mixture for serving. Add oil and ginger to remaining orange sauce; pour into a shallow dish. Add flank steak and turn to coat. Cover and refrigerate at least 1 hour or overnight. Cover and refrigerate reserved marinade., Drain and discard marinade from steak. Place steak on a broiler pan. Broil 4 in. from heat 7-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, in a small saucepan, warm reserved orange sauce until heated through. Thinly slice steak across the grain; serve with orange sauce.

Nutrition Facts : Calories 289 calories, Fat 12g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 298mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 0 fiber), Protein 23g protein.

CRISPY ORANGE BEEF



Crispy Orange Beef image

A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.

Provided by BEC

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h5m

Yield 6

Number Of Ingredients 14

1 ½ pounds beef top sirloin, thinly sliced
⅓ cup white sugar
⅓ cup rice wine vinegar
2 tablespoons frozen orange juice concentrate
1 teaspoon salt
1 tablespoon soy sauce
1 cup long grain rice
2 cups water
¼ cup cornstarch
2 teaspoons orange zest
3 tablespoons grated fresh ginger
1 ½ tablespoons minced garlic
8 broccoli florets, lightly steamed or blanched
2 cups oil for frying

Steps:

  • Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
  • Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
  • Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
  • Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

Nutrition Facts : Calories 507 calories, Carbohydrate 59.2 g, Cholesterol 60.5 mg, Fat 18.7 g, Fiber 5.9 g, Protein 27.4 g, SaturatedFat 5.2 g, Sodium 651.3 mg, Sugar 16.9 g

ORANGE GLAZE I



Orange Glaze I image

This glaze is perfect for the Orange Chiffon Cake. This will give a thin coating or a drizzle over any cake especially a tube cake or bundt cake.

Provided by Carol

Categories     Desserts     Frostings and Icings     Dessert Glazes

Yield 6

Number Of Ingredients 2

1 cup confectioners' sugar
1 tablespoon frozen orange juice concentrate, thawed

Steps:

  • Mix all ingredients together well. Add more confectioner's sugar or orange juice to make the proper consistency for a barely pourable glaze.

Nutrition Facts : Calories 82.5 calories, Carbohydrate 21 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 20.7 g

ORANGE-GLAZED FLANK STEAK



Orange-Glazed Flank Steak image

My friend call this her "go to" recipe for entertaining for good reason. You prepare the marinade the night before and the glaze early on the day before you serve it. Leaves you with a great meal and time to mingle. Cut the recipe in half and use only one 2 lb. steak or two 1 pound steaks. Other steak cuts work well, too. I serve this with either Recipe #16870 or Recipe #292772. From Gourmet Magazine via the food network site.

Provided by Kitchen Witch Steph

Categories     Steak

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 14

2/3 cup dry red wine
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1/2 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce, preferably Kikkoman
2 tablespoons mild olive oil
1 1/2 teaspoons minced garlic
1 teaspoon finely grated orange zest
1 teaspoon Tabasco sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon fresh ground black pepper
2 (2 lb) beef flank steaks, marinated in marinade overnight

Steps:

  • To make the marinade, combine all the ingredients in a shallow 14-inch glass baking dish and stir until the honey is dissolved.
  • Add the flank steaks and turn to coat with the marinade. Cover and refrigerate overnight.
  • Bring the steaks to room temperature.
  • Prepare coals for grilling or preheat the broiler.
  • Drain the steaks, reserving the marinade.
  • Place the marinade in a large skillet and bring to a boil over high heat. Continue boiling until the liquid is syrupy and mahogany-colored, about 10 minutes.
  • Remove from the heat and let cool. (There should be about 1 cup of glaze.).
  • Brush the glaze on both sides of the steaks.
  • Grill or broil the steaks 4 inches from the heat until nicely glazed, about 5 minutes.
  • Turn and grill or broil 5 minutes longer for medium-rare steaks.
  • Let the meat rest for 5 minutes before carving.
  • Transfer the steaks to a cutting board. If you broiled the steaks, reserve any pan drippings.
  • Holding a sharp knife at a 45-degree angle, cut the steaks across the grain into thin slices.
  • Transfer the meat to a warmed platter, top with the pan drippings, and serve immediately.

Nutrition Facts : Calories 671.5, Fat 29.7, SaturatedFat 11.1, Cholesterol 205.6, Sodium 842.3, Carbohydrate 28.5, Fiber 0.4, Sugar 25.6, Protein 65.8

ORANGE-GLAZED BEEF FLANK STEAK WITH CRISPY VEGETABLES



Orange-Glazed Beef Flank Steak with Crispy Vegetables image

Orange-Glazed Beef Flank Steak with Crispy Vegetables is a great dish for dinner, one that will show your true skills in the kitchen. It can be prepared for special occasions also. Did you Know? Beef is one of the most important dietary sources of iron. To obtain the same amount of iron found in a 3-ounce serving of beef, you'd have to eat at least 3 cups of raw spinach.

Provided by Susan Anne Dale

Categories     All Recipes | Food & Drinks,Dinner,Healthy Recipes,In Season Recipes,Quick Recipes,Special Occasions

Time 27m

Yield 4

Number Of Ingredients 12

Beef Flank Steak: 12 oz
Frozen Vegetables: 12 oz
Vegetable Oil: 1 tablespoon
Eggs: 1.5 whites from small
Onion: 1 tablespoon minced
Garlic: 1 tablespoon minced
Ginger: 1 tablespoon minced
Cornstarch: 2 tablespoons
Hoisin Sauce: 3 tablespoons
Soy Sauce: 1 tablespoon
Orange Juice: 1/2 cup
Dry Sherry: 1 tablespoon

Steps:

  • Cut the onion, garlic, ginger, and lightly beat the eggs white. Thaw frozen vegetables in the microwave (or place the entire bag in a bowl of hot water for about 10 minutes). Set aside until step 7.
  • Heat oil in a large wok or sauté pan. Add onion, garlic, and ginger and stir fry until tender but not brown, about 30 seconds to 1 minute.
  • If you want, slice the beef meat into thin strips. Put the eggs white in one bowl and cornstarch in another. Dip steak strips into the eggs white and then coat with cornstarch. Add steak strips to the pan and continue to stir fry until steak strips are lightly browned about 5-8 minutes.
  • Add Hoisin sauce, soy sauce, orange juice, and sherry (optional), and bring to a boil over high heat. Immediately lower temperature to a gentle simmer.
  • Add the thawed vegetables and mix gently. Simmer until vegetables are heated through, about 3-4 minutes. Divide mixture into four equal portions (about 2 cups each) and serve. Enjoy!

Nutrition Facts : Calories 273, Fat 9.4g, SaturatedFat 2.8g, Cholesterol 76mg, Sodium 511mg, Carbohydrate 25.5g, Fiber 4.5g, Sugar 8.8g, Protein 29.8g

GRILLED ORANGE GLAZED STEAK



Grilled Orange Glazed Steak image

Number Of Ingredients 6

1 pound beef flank steak
2 tablespoons Worcestershire sauce
1/2 cup
2 cloves garlic, minced
1/2 teaspoon oregano
1/4 teaspoon salt

Steps:

  • 1. Pierce steak on all sides with a fork. Combine all ingredients in zip lock bag or shallow dish. Marinate steak at least 6 hours or overnight, turning steak occasionally.2. Grill, broil, or pan saute.

Nutrition Facts : Nutritional Facts Serves

ORANGE-GLAZED STEAK



Orange-Glazed Steak image

Orange marmalade, ginger and soy sauce are blended with steak sauce and brushed over juicy grilled steaks for a flavorful glaze.

Provided by My Food and Family

Categories     Recipes

Time 26m

Yield 6 servings

Number Of Ingredients 5

1/2 cup A.1. Original Sauce
3 Tbsp. orange marmalade
2 Tbsp. soy sauce
1/2 tsp. ground ginger
1 beef top round steak (1-1/2 lb.)

Steps:

  • Preheat grill to medium heat. Mix steak sauce, marmalade, soy sauce and ginger; set aside.
  • Grill steak 7 to 8 min. on each side for medium doneness (160°F), brushing with 1/4 cup of the steak sauce mixture during the last 2 min. of the grilling time. Let stand 5 min.
  • Meanwhile, heat remaining steak sauce mixture. Cut steak across the grain into thin slices. Serve topped with the warm steak sauce mixture.

Nutrition Facts : Calories 170, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 55 mg, Sodium 760 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 6 g, Protein 21 g

SOY GLAZED FLANK STEAK



Soy Glazed Flank Steak image

Make and share this Soy Glazed Flank Steak recipe from Food.com.

Provided by dicentra

Categories     Meat

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1/4 cup soy sauce
3 tablespoons honey
2 tablespoons red wine vinegar
2 scallions, minced
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1/2 cup olive oil
1 1/2 lbs flank steaks

Steps:

  • In a small bowl, mix together soy sauce, honey, vinegar, scallions, garlic and ginger.
  • Place steak in a glass baking dish and pour marinade over.
  • Cover and marinate, turning occasionally 1-2 hours at room temperature or up to 24 hours in the refrigerator.
  • Prepare a hot grill. Remove steak from marinade.
  • Grill 10-12 minutes.
  • Let rest 5 minutes before carving.

SOY-GLAZED FLANK STEAK



Soy-Glazed Flank Steak image

Flank steak is pan-seared with an Asian-inspired glaze of soy sauce, ginger, and mirin.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 10

1/4 cup soy sauce
2 tablespoons mirin
1 tablespoon rice vinegar (not seasoned)
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 teaspoon crushed red-pepper flakes
1 tablespoon safflower oil
1 flank steak (1 1/4 pounds)
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Bring soy sauce, mirin, vinegar, ginger, garlic, and red-pepper flakes to a boil in a saucepan on high heat. Reduce heat; simmer until reduced by half, about 5 minutes.
  • Heat a cast-iron skillet over high heat; add oil. Season steak all over with salt and pepper. Cook for 3 minutes on each side. Reduce heat to medium, and brush top of steak with some glaze; flip, and cook for 1 minute. Brush with remaining glaze, flip, and cook for 1 minute more. Transfer steak to a cutting board; let rest for 5 minutes. Slice steak against the grain into 1/8-inch-thick strips, and serve on top of or alongside spring green salad.

ORANGE-MARINATED FLANK STEAK



Orange-Marinated Flank Steak image

Here's the recipe to turn to when you want to spend your time with your family or friends, not in the kitchen. Just refrigerate lean flank steak in a lively orange marinade for up to 48 hours, then quickly grill indoors or out.

Yield serves 4, 3 ounces beef and 1 tablespoon sauce per serving

Number Of Ingredients 9

2 teaspoons grated orange zest
1/3 cup orange juice
2 tablespoons sugar
2 tablespoons soy sauce (lowest sodium available)
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce (lowest sodium available)
1/2 teaspoon crushed red pepper flakes
1 1-pound flank steak, all visible fat discarded
Cooking spray

Steps:

  • In a medium glass dish, whisk together the orange zest, orange juice, sugar, soy sauce, vinegar, Worcestershire sauce, and red pepper flakes until the sugar is dissolved. Add the steak, turning to coat. Cover and refrigerate for 8 to 48 hours, turning occasionally.
  • Remove the steak from the dish, reserving the marinade.
  • Lightly spray a grill pan or grill rack with cooking spray. Heat the pan over medium-high heat or preheat the grill on medium high. Cook the steak for 4 to 5 minutes on each side, or until the desired doneness. Transfer to a cutting board and let stand for 3 minutes. Thinly slice on the diagonal.
  • Meanwhile, in a medium nonstick skillet, bring the marinade to a boil over medium-high heat. Boil for 3 minutes, or until reduced to 1/4 cup. Drizzle over the steak.
  • (Per Serving)
  • Calories: 209
  • Total Fat: 6.5g
  • Saturated: 3.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 3.0g
  • Cholesterol: 48mg
  • Sodium: 244mg
  • Carbohydrates: 11g
  • Fiber: 0g
  • Sugars: 10g
  • Protein: 24g
  • Dietary Exchanges
  • 1/2 Carbohydrate
  • 3 Lean Meat

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