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Spicy Chili Orange Marinade
2014-06-18
https://www.metro.ca/userfiles/image/recipes/marinade-au-chil-epice-et-a-orange-10104.jpg
PT20M
PT15M
PT24H35M
Put all ingredients in a container and blend everything together.Submerge the flank steaks in the marinade.For a better result, place the marinade and steaks in a big plastic bag (Ziploc style), remove air with the help of a straw and close the bag.Marinate in the fridge for 24 hours.After 24 hours, remove the steaks from the marinade 15 minutes before cooking, put them aside and keep the rest of the marinade.Preheat oven to 425° F and prepare an oven rack in a plate.Heat a large cast iron frying pan on high heat.When hot, place steaks in the pan.Let sear for 1 to 2 minutes until browned.Use tongs to lift up to see if nicely browned.If so, flip to the other side and let sear for 1 to 2 minutes.Remove the steaks and put them on the rack, in the oven.Heat for about 14-15 minutes.By the time the steaks are cooking, put the rest of the marinade in the same pan and sear (medium to high) and let it boil for about 2-5 minutes.Remove the steaks from the oven to a cutting board and let rest for 10 minutes, covered with aluminum foil.Flank steak should be served rare or medium rare, otherwise it may be too dry and chewy.Serve the steaks and cover them with the gravy.
315
Metro
5
1
5
5
3/4 cup (180 ml) juice from an orange
1 Tbsp. (15 mL) grated orange rind
284 mL Cordon Bleu demi glace gravy
1 Tbsp. (15 mL) tomato paste
1 Tbsp. (15 mL) Frank's RedHot Slammin' Sriracha chili sauce
1/2 tsp. (2 mL) salt
1/2 tsp. (2 mL) oregano
a little bit of ground pepper
Spicy Chili Orange Marinade
315
mL
0:20
Preparation
0:15
COOKING
24:35
TOTAL TIME
Ingredients
-
3/4 cup
(180 ml)juice from an orange
-
1 Tbsp.
(15 mL)grated orange rind
-
284 mL
Cordon Bleu demi glace gravy
-
1 Tbsp.
(15 mL)tomato paste
-
1 Tbsp.
(15 mL)Frank's RedHot Slammin' Sriracha chili sauce
-
1/2 tsp.
(2 mL)salt
-
1/2 tsp.
(2 mL)oregano
-
a little bit of ground pepper
Preparation
Put all ingredients in a container and blend everything together.
Submerge the flank steaks in the marinade.
For a better result, place the marinade and steaks in a big plastic bag (Ziploc style), remove air with the help of a straw and close the bag.
Marinate in the fridge for 24 hours.
After 24 hours, remove the steaks from the marinade 15 minutes before cooking, put them aside and keep the rest of the marinade.
Preheat oven to 425° F and prepare an oven rack in a plate.
Heat a large cast iron frying pan on high heat.
When hot, place steaks in the pan.
Let sear for 1 to 2 minutes until browned.
Use tongs to lift up to see if nicely browned.
If so, flip to the other side and let sear for 1 to 2 minutes.
Remove the steaks and put them on the rack, in the oven.
Heat for about 14-15 minutes.
By the time the steaks are cooking, put the rest of the marinade in the same pan and sear (medium to high) and let it boil for about 2-5 minutes.
Remove the steaks from the oven to a cutting board and let rest for 10 minutes, covered with aluminum foil.
Flank steak should be served rare or medium rare, otherwise it may be too dry and chewy.
Serve the steaks and cover them with the gravy.
Source :
Metro
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