Flank steak is quickly becoming one of my favorite steak cuts, and it’s taken me this long to really fall in love with it because I normally opt for the skirt steak when shopping flatter cuts for grilling, tacos, fajitas, etc.

It wasn’t until the price of skirt steak skyrocketed at my market (skirt steak shortage? skirt steak price gouging?) that I started buying flank steak regularly. Thinly sliced flank steak are ribbons of steak that’s as tender as a good filet mignon but with the power-beef flavor.

This Asian-inspired marinade works so well – fresh squeeze orange juice (for the tang and to help tenderize), grated fresh ginger (for the zing) and ground coriander (for a warm flavor note). Pair the steak with a simple salad and brown rice to complete the meal.

Normally, when I’m cooking steak (errr….when my husband cooks the steak) I let the steak rest on the counter for 30 minutes or so to take the chill off the meat. However, because the flank steak (and skirt steak) is so thin, I’ve found that if I keep the steak in the refrigerator to until just before we want to grill, it’s easier to achieve the perfect medium-rare.

Flank Steak Goat Cheese Tapas Bruschetta RecipeAlso, you want to make sure you’re slicing across the grain for the most tender steak.

The grain in the photo to the left is going from left to right (the fibers of the meat, not the grill marks) so you want to slice across.

If you slice with the grain, you’ll end up with stringy, tough, hard to chew meat.

I prefer to slice flank steak before serving to guests, it’s easier to get very thin ribbons with a big chef’s knife and then you also don’t have to lecture your guests on how to cut their steak. 🙂


Orange Ginger Flank Steak Marinade

About Coriander

I’m part of the McCormick Gourmet team, bringing you in-depth information about everyday spices. From McCormick Gourmet’s Enspicelopedia:

Coriander Seed, an ancient plant, is said to be the color of manna, the bread from heaven. From the Mediterranean basin, it has a slight lemon flavor. Use with sweet or savory dishes.


Coriander is the dried, ripe fruit of the herb Coriandum sativum, which also produces leaves known as cilantro. The tannish brown seeds add a subtle note of citrus, with hints of sage in the background. Coriander is available as whole seed and ground.


Valued as much for their aroma as for their flavor, coriander seeds lend a lemony flavor to European pastries, sweet breads and cakes. That same profile adds citrusy flair to such Southeast Asian and North African spice blends as Indian garam masala and Ethiopian berbere. A gentle dusting brightens simply steamed and buttered vegetables, and vegetable and chicken soups, as well as home-made curry and chili powders.


Coriander is indigenous to Southern Europe and the Mediterranean, although Canada is now a primary source.


The ancient Greeks and Romans may have used coriander to create love potions, but it was the fragrance of this Persian delight that attracted visitors at the Hanging Gardens of Babylon in 600 B.C. As civilization spread, so did its popularity as both a condiment and a medicinal ingredient. Introduced in the state of Massachusetts in 1670, it was one of the first herbs grown by colonists in America.

Orange Ginger Flank Steak Recipe

Prep Time 5 minutes
Cook Time 10 minutes
Marinating Time 4 hours
Servings 4 - 6


  • 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


  • In a large resealable bag, add all of the ingredients. Squeeze out all of the air and seal. Refrigerate for 4 hours or overnight.
  • 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.
  • Slice across the grain into thin slices and serve immediately.
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