Orange Thai Flank Steak

I saw this orange Thai flank steak recipe on OurBestBites.com and knew I’d make it for dinner because I had all the ingredients on hand and a flank steak thawing in the refrigerator. The marinade is a little sweet and a bit spicy and made the juicy flank steak so flavorful. I served this easy flank steak recipe with garlic rice and broccoli, and we all loved it.

Orange Thai Flank Steak

Ingredients:

• Juice and zest from 1 orange
•  ¼ cup soy sauce
• ¼ cup seasoned rice wine vinegar
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 2 tsp fresh ginger, grated
• 5 cloves garlic, minced
• 2-4 tsp Sriracha chili sauce (I used 2½)
• 1 lb. flank steak
• Green onions, diced for garnish

How to Make Orange Thai Flank Steak:

Prepare the marinade by mixing the orange juice, zest, soy sauce, vinegar, toasted sesame oil, ginger, garlic, and sriracha in a Ziploc bag. Add the flank steak, seal. Refrigerate for 4-24 hours.

Preheat your oiled grill pan or grill over medium-high heat.

Remove the flank steak from the marinade and pat it dry.

Add the flank steak and grill for 5-6 minutes, then flip and grill for 3-4 minutes, or until the desired internal temperature, using a meat thermometer.

Let the meat rest for 5 minutes before slicing into thin slices AGAINST the grain.

Boil the remaining marinade in a small saucepan over high heat for 5-7 minutes until thickened, if desired.

Drizzle sauce over the sliced meat. Serve and enjoy.