Ingredients:1 orange, juiced
1 teaspoon grated fresh ginger
1 tablespoon olive oil
1 teaspoon ground coriander
sea salt (I used 1 1/2 teaspoons sea salt)
freshly ground black pepper
2 pounds flank steak
1. In a large resealable bag, add all of the ingredients. Squeeze out all of the air and seal. Refrigerate for 4 hours or overnight.
2. When ready to cook, preheat grill on high heat. Grill the flank steak (discard the marinade) 3-5 minutes each side, depending on thickness. Let rest of cutting board for 10 minutes.
3. Slice across the grain into thin slices and serve immediately.