Grilled Cranberry-Orange Flank Steak
- 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
- 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.
- Empty your remaining marinade into a large-sized zip lock bag with the flank steak.
- Seal and allow for it to sit in the fridge for a minimum of 2 hours, or overnight (flipping occasionally).
- Allow marinade from steak to run off and discard.
- Dry steak with a paper towel using a patting motion. Season with salt and pepper.
- Mix the ⅔ cup of the remaining marinade with fresh cranberries in a small saucepan.
- 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).
- Use a spoon to mash the cranberries and combine with orange zest. Keep warm until the flank steak has finished cooking.
- Coat the grate of the grill with the cooking spray and turn the heat to about 400°F.
- 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.
- Leave to rest for approximately 5-10 minutes.
- Slice, against the grain of the Flank Steak, into thin slices.
- Dress with warm cranberry-orange sauce and serve.