Orange-Herb Flank Steak


  • 3/4 cup orange juice
  • 1/4 cup olive oil
  • 3 tbs. honey
  • 2 tbs. Dijon mustard
  • 2 tbs. Worcestershire sauce
  • 2 tsp. grated orange zest
  • 1 1/4 tsp. dried thyme
  • 1/2 tsp. cracked pepper
  • 1 lb. flank steak
  • 1/4 tsp. salt
  1. In large plastic food storage bag, combine 1/4 cup orange juice, olive oil, 1 tbs. honey, 1 tbs. Dijon mustard, 1 tbs. Worcestershire sauce, 1 tsp. orange zest, 1 tsp. thyme and pepper. Add flank steak; seal bag and turn to coat. Refrigerate steak 2 hours.
  2. Meanwhile, for glaze, in small pot, combine remaining 1/2 cup orange juice, 2 tbs. honey, 1 tbs. mustard, 1 tbs. Worcestershire, 1 tsp. orange zest and 1/4 tsp. dried thyme. Over high heat, bring to boil; reduce to medium-low. Cook, stirring occasionally, until thickened, 7-8 minutes; reserve.
  3. Position broiler rack so that steak on rack in pan will be 4″ from heat source; preheat broiler. Remove steak from marinade; sprinkle both sides of steak with salt. Line bottom of broiler pan with foil. Place steak on rack set over pan. Broil, turning once, 5-6 minutes per side for medium-rare, brushing with glaze during last minute of cooking. Let stand 10 minutes before slicing.