Asian Flank Steak with Orange-Pine Nut Pilaf

Combine first 8 ingredients in a shallow dish just large enough to hold steak, or place in a large plastic resealable bag. Trim meat and add to marinade, turning several times to coat thoroughly. Place in refrigerator at least 3 hours or overnight. Remove from refrigerator, allow meat to stand at room temperature for 1/2 hour, and drain. Pilaf: While meat stands, combine pilaf ingredients, except nuts and parsley, in a 2-quart saucepan. Bring to a boil, uncovered, over medium-high heat, then immediately reduce heat to low and cover pan. Simmer about 15 minutes, without stirring or uncovering; cook until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork. Place pine nuts in a small saute pan over medium heat. Lightly toast, shaking pan frequently, until just fragrant. Watch carefully to avoid burning. Remove from heat and stir into rice along with the parsley. Cover rice and keep warm while broiling meat. Flank Steak: Place meat on broiler pan; broil about 4-5 minutes on each side, or to desired doneness. Allow to rest about 5 minutes. Slice meat across the grain and serve slices over rice. Garnish with parsley and orange zest.