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Skinny Cilantro Orange Marinated Flank Steak
Skinny Cilantro Orange Marinated Flank Steak
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Prep Time:
25 minutes
Total Time:
4 hours 40 minutes
Healthier fajita-style dish with fresh cilantro for a zesty twist, perfect for Mexican, Asian, and Indian cuisines.
Ingredients:
  • 1 pound beef flank steak, trimmed of fat
  • 1/3 cup reconstituted organic orange juice concentrate
  • 1/4 cup snipped fresh cilantro
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon crushed red pepper
  • 2 red and/or green sweet peppers, halved
  • 1 red onion, cut into 1/2-inch-thick slices
Instructions:
  • Create a beautiful diamond pattern on both sides of the steak by making shallow diagonal cuts spaced 1 inch apart. Place the scored steak in a resealable plastic bag placed in a shallow dish.
  • Combine orange juice, cilantro, vinegar, oil, garlic, cumin, coriander, salt, and crushed red pepper in a bowl. Pour over steak in a bag, seal, and coat steak. Marinate in the refrigerator for 4 to 6 hours, turning occasionally.
  • Pat dry the steak, keeping the marinade aside. Brush sweet pepper halves and onion slices with the reserved marinade and discard any excess. Set the vegetables aside. Grill the steak over medium coals for 8 minutes, then flip it. Place the vegetables, cut sides down, on the grill next to the steak. Continue grilling everything for 9 to 13 minutes until the steak is medium (160°F) and the vegetables are crisp-tender, occasionally turning the vegetables to ensure even browning. (For a gas grill, preheat and then reduce to medium heat before grilling the steak and vegetables as described above.)
  • Thinly cut the steak against the grain and slice the sweet peppers into strips. Serve alongside grilled onions.

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