Flank Steak Orange Salad

Submitted by Tannic

"I made this up. I was looking for a use for a piece of flank steak and while rooting around in the fridge I found some homemade marmalade that had never jelled. Orange, beef and ginger just seem to go really well together. I think you could use different greens, but make sure that you use something that can stand up to a little wilting. Prep time does not include marinating."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 8

ingredients

• 2 lbs flank steaks
• 8 ounces marmalade
• 2 cups orange juice
• 1 cup rice wine vinegar
• 2 tablespoons garlic, minced
• 2 tablespoons ginger, minced
• 1 tablespoon salt
• 2 heads romaine lettuce, chopped
• 1 head radicchio, chopped
• 1 1⁄2 tablespoons butter

directions

1. To make the marinade, combine the marmalade, orange juice, vinegar, garlic, ginger and salt.
2. Marinate the flank steak for 2-4 hours.
3. Broil the flank steak 6 minutes on each side. Allow the meat to rest 10 minutes before cutting, against the grain, into thin slices.
4. After you remove the meat from the marinade, boil the marinade in a sauce pan until reduced by half, to about 1 1/2 cups. Whisk occasionally.
5. Whisk the butter into the sauce.
6. Combine the chopped salad greens.
7. For each serving, put a helping of greens into a bowl, top with a portion of meat and 3 tablespoons of the sauce.

Reviews

[Tinkerbell]

Really excellent flavor! The flank steak was tender & cooked perfectly at 12 minutes total. The sweet & tangy orange/ginger balanced with the bitter radicchio was a beautiful combination. My only change next time would be to strain the orange rind before boiling down the marinade. A few bites were heavy with the orange peel & that flavor overpowered the rest. All in all an excellent response from my family. They've already requested it again. Thanks for sharing your creation, Tannic! Made, enjoyed & reviewed for Pick A Chef Fall 2008.