Here’s one of the best-kept cooking secrets: Grilling isn’t just for the summer time! Some of the best holiday dinner recipes can be prepared on the grill and can drastically improve the flavor. So brush the snow off the patio, pull out the “World’s Best Cook” apron, and fire up the grill to cook your best holiday recipes.
If you need some inspiration, look no further! Below is a delicious Grilled Cranberry-Orange Flank Steak recipe courtesy of our friends at Beef Loving Texans.
- 1 ½-2 lb. trimmed Flank Steak
- 1 ¼ cup 100% cranberry juice (not a cocktail)
- ½ cup orange juice
- ⅓ cup soy sauce
- ⅓ cup olive oil
- 2 tsp. grated fresh ginger
- 2 Tbsp. fresh thyme leaves (divided)
- Salt and pepper
- Cooking spray
- 1 cup fresh cranberries
- 1 Tbsp. orange zest
- In a medium non-reactive bowl, stir together cranberry juice, orange juice, soy sauce, oil, ginger and 1 Tbsp. of thyme leaves.
- Set aside 2/3 cup of this mixture for use later in a sauce.
- Pour remaining marinade in a large zip-top bag and add flank steak. Seal bag and place in refrigerator for 2 hours-overnight, flipping bag occasionally.
- Pour off marinade from steak and discard. Pat steak dry with paper towel and season with salt and pepper.
- Add the 2/3 cup of reserved, unused marinade to a small saucepot along with fresh cranberries and bring to simmer, over medium-low. Allow to simmer and reduce until volume of liquid halved and cranberries have “popped,” about 10 minutes. Use a spoon to mash down cranberries, sprinkle in orange zest. Keep warm until flank steak is done.
- Spray grates of grill with cooking spray and bring to approximately 400°F. Grill, covered, for approximately 16 to 20 minutes, flipping once. For medium rare, remove at 135°F or for medium, remove at 145°F.
- Allow to rest on the platter for 5-10 minutes. Cut against the grain (on “bias” or “perpendicular”) into thin slices.
- Serve with warm cranberry orange sauce.
Feel free to leave questions in the comment. You can find the original recipe here.