Ingredients Jump to Instructions ↓

  1. 1 tablespoon toasted sesame oil

  2. 1/4 cup reduced-sodium soy sauce

  3. 1/4 cup peanut or cooking oil

  4. 2 Tbsp. dark corn syrup

  5. 1 sweet onion, sliced

  6. 2 cloves garlic, minced

  7. 2 teaspoons fresh ginger, minced

  8. 1/4 teaspoon freshly ground black pepper

  9. 1 2-lb flank steak Pilaf:

  10. 2 cups freshly squeezed orange juice

  11. 1 cup water

  12. 4 tablespoons (unsalted) butter

  13. 1 teaspoon salt (or to taste)

  14. 1 1/2 cups basmati rice

  15. 1/2 cup pine nuts, toasted

  16. 1/3 cup flat leaf parsley, chopped Garnish: Flat leaf parsley, chopped Orange zest

Instructions Jump to Ingredients ↑

  1. 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.


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