Ingredients
1medium orange,cut into quarters
1lemon,juiced, zested
1cuporange juice
¼cuprice vinegar
¼cupsoy sauce
¼cupmaple syrup
¼cuphoney
4garlic cloves
1tbspfresh ginger root,grated
1tbspground black pepper
1tspcayenne pepper
4green onions,cut into ¼-inch pieces
2lbsflank steak
Preparation
Combine the orange pieces, lemon juice, lemon zest, orange juice, rice vinegar, soy sauce, maple syrup, honey, garlic cloves, ginger, pepper, and cayenne pepper in a blender. Blend until the marinade is smooth. Mix in the green onions.
Place the flank steak into a shallow baking dish, then pour marinade over meat, making sure the marinade gets underneath the meat as well.
Cover the dish, refrigerate, and marinate for at least 2 hours or overnight.
Remove the steak from the refrigerator, then allow to come to room temperature for at least 30 minutes before grilling. Lift up steak from the dish to let juices runoff. Reserve marinade.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cook the flank steak on the preheated grill for 5 to 7 minutes per side until it begins to firm and is reddish-pink and juicy in the center. An instant-read thermometer inserted into the center should read 130 degrees F.
Cover the steak, then set aside to rest for 10 minutes before slicing thinly against the grain.
While the steak is resting, pour the remaining marinade in a saucepan over medium-high heat and bring to a boil.
Cook until the sauce is reduced for about 5 minutes.
Serve the flank steak with sauce, and enjoy!
