Healthified Cilantro-Orange Marinated Flank Steak

Healthified Cilantro-Orange Marinated Flank Steak

Healthified Cilantro-Orange Marinated Flank Steak
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total prep
52% less total fat • 67% less sodium than the original recipe— see the comparison. Fresh cilantro adds a familiar Mexican flavor to this fajita-style dish. The herb is also popular in Asian and Indian cooking.


  • 1 pound beef flank steak, trimmed of fat
  • 1/3 cup reconstituted organic orange juice concentrate
  • 2 red and/or green sweet peppers, halved
  • 1 red onion, cut into 1/2-inch-thick slices
  • 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


  • 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.
  • 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.
  • 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.)
  • To serve, thinly slice steak across the grain and cut sweet peppers into strips. Serve with grilled onion.

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