Healthified Cilantro-Orange Marinated Flank Steak

 

1

pound beef flank steak, trimmed of fat

1/3

cup reconstituted Cascadian Farm® organic orange juice concentrate

1/4

cup snipped fresh cilantro

2

tablespoons red wine vinegar

1

tablespoon olive oil

4

cloves garlic, minced

2

teaspoons ground cumin

1

teaspoon ground coriander

1/4

teaspoon salt

1/4

teaspoon crushed red pepper

2

red and/or green sweet peppers, halved

1

red onion, cut into 1/2-inch-thick slices

• 1 Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
• 2 For marinade: In a small bowl, stir together orange juice, cilantro, vinegar, oil, garlic, cumin, coriander, salt, and crushed red pepper. Pour over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.
• 3 Drain steak, reserving marinade. Brush sweet pepper halves and onion slices with reserved marinade; discard any remaining marinade. Set vegetables aside. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 8 minutes. Turn steak. Place vegetables, cut sides down, on grill rack with steak. Grill steak and vegetables for 9 to 13 minutes or until steak is medium doneness (160°F) and vegetables are crisp-tender, turning vegetables occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place steak and later vegetables on grill rack over heat. Cover and grill as above.)
• 4 To serve, thinly slice steak across the grain and cut sweet peppers into strips. Serve with grilled onion.