Orange-Glazed Flank Steak

Ingredients

Marinade

• 2/3 cup dry red wine
• 1/2 cup fresh orange juice
• 1/3 cup fresh lime juice
• 1/2 cup honey
• 1/4 cup cider vinegar
• 1/4 cup soy sauce, preferably Kikkoman
• 2 tablespoons mild olive oil
• 1 1/2 teaspoons minced garlic
• 1 teaspoon finely grated orange zest
• 1 teaspoon Tabasco sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme, crumbled
• 1/4 teaspoon fresh ground black pepper

Meat

• 2 (2 lb)  beef flank steaks, marinated in marinade overnight

Directions

1. 1

   To make the marinade, combine all the ingredients in a shallow 14-inch glass baking dish and stir until the honey is dissolved.

2. 2

   Add the flank steaks and turn to coat with the marinade. Cover and refrigerate overnight.

3. 3

   Bring the steaks to room temperature.

4. 4

   Prepare coals for grilling or preheat the broiler.

5. 5

   Drain the steaks, reserving the marinade.

6. 6

   Place the marinade in a large skillet and bring to a boil over high heat. Continue boiling until the liquid is syrupy and mahogany-colored, about 10 minutes.

7. 7

   Remove from the heat and let cool. (There should be about 1 cup of glaze.).

8. 8

   Brush the glaze on both sides of the steaks.

9. 9

   Grill or broil the steaks 4 inches from the heat until nicely glazed, about 5 minutes.

10. 10

    Turn and grill or broil 5 minutes longer for medium-rare steaks.

11. 11

    Let the meat rest for 5 minutes before carving.

12. 12

    Transfer the steaks to a cutting board. If you broiled the steaks, reserve any pan drippings.

13. 13

    Holding a sharp knife at a 45-degree angle, cut the steaks across the grain into thin slices.

14. 14

    Transfer the meat to a warmed platter, top with the pan drippings, and serve immediately.