Grilled Cranberry-Orange Flank Steak

SERVES: 6-8

INGREDIENTS

• 2 tsp. Grated fresh ginger
• 1 tbsp. Orange zest
• 2 tbsp. Fresh thyme leaves (separated)
• ⅓ cup olive oil
• ⅓ cup soy sauce
• ½ cup orange juice
• 1 cup fresh cranberries
• 1 ¼ cup 100% cranberry juice
• 1 ½-2 lb. trimmed Flank Steak
• Salt and pepper
• Cooking spray

DIRECTIONS

1. In a medium bowl, combine together your orange juice, cranberry juice, soy sauce, olive oil, ginger, and 1 tbsp. of thyme leaves. Place aside ⅔ cup of this mix for the sauce later.
2. Empty your remaining marinade into a large-sized zip lock bag with the flank steak.
3. Seal and allow for it to sit in the fridge for a minimum of 2 hours, or overnight (flipping occasionally).
4. Allow marinade from steak to run off and discard.
5. Dry steak with a paper towel using a patting motion. Season with salt and pepper.
6. Mix the ⅔ cup of the remaining marinade with fresh cranberries in a small saucepan.
7. Bring to a simmer over medium heat. Reduce down until the volume of the liquid has gone down by half and the cranberries have popped (around 10 minutes).
8. Use a spoon to mash the cranberries and combine with orange zest. Keep warm until the flank steak has finished cooking.
9. Coat the grate of the grill with the cooking spray and turn the heat to about 400°F.
10. Grill your flank steak covered for 16-20 minutes, flipping once to ensure even cooking. Remove at 135°F for medium-rare, or at 145°F for medium.
11. Leave to rest for approximately 5-10 minutes.
12. Slice, against the grain of the Flank Steak, into thin slices.
13. Dress with warm cranberry-orange sauce and serve.