Orange Thai Flank Steak

Orange Thai Flank Steak

I saw this recipe on OurBestBites.com and knew I would be making it for dinner because I had all the ingredients on hand and a flank steak thawing in the refrigerator. The marinade tasted so delicious, it was a little sweet and a bit spicy. I served it with rice and steamed broccoli. We all really, really loved this steak. Thanks to Our Best Bites for such a great recipe.
Orange Thai Flank Steak:
Recipe and photos by For the Love of Cooking
Recipe adapted from
  • Zest from 1 orange, chopped finely
  • Juice from 1 orange
  • 1/4 cup soy sauce
  • 1/4 cup seasoned rice wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 2 tsp fresh ginger, grated
  • 5 cloves garlic, chopped
  • 2-4 tsp Sriracha chili sauce (I used 2 1/2)
  • 1 lb flank steak
  • Green onions, diced for garnish

Orange Thai Flank SteakCombine all ingredients in a large zip lock bag and marinate in the refrigerator for 4-6 hours.

Grill your flank steak to your liking. Let the meat rest for 5 minutes before slicing into thin slices AGAINST the grain. Boil the remaining marinade for 5-7 minutes until thickened. Drizzle sauce over the sliced meat. Enjoy.

Orange Thai Flank Steak
Click here for a printable version of this recipe – For the Love of Cooking.net

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  1. This is a fantastic recipe. I made it twice. The first time, I made it as written, and the second time I tried it using lime juice instead of the orange. Both were fantastic! Thank you for the wonderful site, Keep the great recipes coming!

  2. Your site is just what I was searching for.
    You have no clue how long I have been pondering the same
    thing! I am so comforted that I am not alone.

  3. Marilyn Fernandez says:

    My flank steak came out AWESOME!!! Thanks for the recipe.

  4. Julie Hordyk says:

    Made this last night…fantastic! I gave it a heavy dose of siracha and it had a great little kick. The leftovers will be fantastic on a salad for lunch today! The only thing I would change is to marinate it a little longer….I only had about 3 1/2 hours and I think it would be more tender with the full 6 (without getting too salty from the soy). Simple and delicious…my favorite way to cook!