Recipe - Orange-Glazed Flank Steaks

MARINADE
2/3 cup Dry red wine
One half cup Fresh orange juice
1/3 cup Fresh lime juice
One half cup Honey
One fourth cup Cider vinegar
One fourth cup Soy sauce, preferably
Kikkoman
2 tablespoon Mild olive oil
1 One half teaspoon Minced garlic
1 teaspoon Finely grated orange zest
1 teaspoon Tabasco sauce
One half teaspoon Ground cumin
One half teaspoon Dried thyme, crumbled
One fourth teaspoon Freshly ground black pepper
2 Beef flank steaks (2 pounds
each)

To make the marinade, combine all the ingredients in a shallow 14inch
glass baking dish and stir until the honey is dissolved. Add the flank
steaks and turn to coat with the marinade. Cover and refrigerate overnight.

Bring the steaks to room temperature. Prepare coals for grilling or preheat
the broiler. Drain the steaks, reserving the marinade. Place the marinade
in a large skillet and bring to a boil over high heat. Continue boiling
until the liquid is syrupy and mahoganycolored, about 10 minutes. Remove
from the heat and let cool. (There should be about 1 cup of glaze.)

Brush the glaze on both sides of the steaks. Grill or broil the steaks 4
inches from the heat until nicely glazed, about 5 minutes. Turn and grill
or broil 5 minutes longer for mediumrare steaks. Let the meat rest for 5
minutes before carving.

Transfer the steaks to a cutting board. If you broiled the steaks, reserve
any pan drippings. Holding a sharp knife at a 45degree angle, cut the
steaks across the grain into thin slices. Transfer the meat to a warmed
platter, top with the pan drippings, and serve immediately.

Yield: 6 to 8 servings
Recipe by: Cooking Live Show #CL8797

Posted to MCRecipe Digest V1 #376, by Angele Freeman
jfreeman@netusa1.net on Fri, 17 Jan 1997.