Citrus-Rosemary Marinated Flank Steak
After trying Big Mama's Citrus Calamondin Vinaigrette at the Fancy Food Show in Vegas, I knew I had to try it as a marinade on flank steak! The calamondin is a small, round citrus fruit, a hybrid between a kumquat and a mandarin orange that Big Mama herself grows in her backyard! So happy to have them on the FoodSocial Market!
PREP TIME
15 minutes
COOK TIME
15 minutes to 18 minutes
INGREDIENTS
12
Serves: 3-4
Ingredients
- 1 whole1 whole1 whole Flank Steak - US Wellness Meats
- .5 cup.5 cup.5 cup Citrus Calamondin Vinaigrette - Big Mama's Backyard Garden
- .5 cup.5 cup.5 cup Orange Juice, I use Uncle Matt's, a fav!
- .5 cup.5 cup.5 cup Grapefruit Juice, I use Uncle Matt's, a fav!
- 1 tsp1 tsp1 tsp Seafood Seasoning - Primal Palate
- 1 - 2 tsp1 - 2 tsp1 - 2 tsp Rosemary, Fresh, finely chopped
- .25 cup.25 cup.25 cup Vidalia Onion, finely diced
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Rosemary, Fresh, finely chopped
- .25 tsp.25 tsp.25 tsp Signature SALT - am.Niccoli
- 1 - 2 Tbsp1 - 2 Tbsp1 - 2 Tbsp Citrus Calamondin Vinaigrette - Big Mama's Backyard Garden
marinade
citrus gremolata
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place flank steak in a zipper bag or non reactive container. You can either add the rest of the marinade ingredients directly to the bag/container and shake to combine or whisk them together in a small measuring cup then pouring onto the steak. Place in the refrigerator to marinate for a minimum of 4 hours for optimal flavor.
- When ready to grill, remove steak from the freezer and allow to come to temperature, see note. While the steak comes to temperature, prepare the gremolata.
- Add the diced onion, rosemary and salt to a small dish and toss to combine. Add 1 tablespoon of the vinaigrette, stir to combine then taste and adjust salt as well as the vinaigrette, set aside.
- Grill flank steak according to grill manufacturer's directions or to your desired temperature. We prefer our flank steak to be around 130-135°F which is a medium rare. See note for other temperature guidelines.
- When steak is grilled to you liking, remove to a cutting board and let it rest for 10 minutes before slicing, always against the grain!
- Serve with gremolata and your favorite coordinating sides.
Notes
I like to use a meat press for even grilling with a flank steak, it's optional of course, but we really enjoy the results!
Allowing the flank steak to come to temperature before grilling helps to keep the steak from seizing up when it hits the hot grill. If you place cold meat/poultry/fish on a hot grill, it will immediately seize and result in a tougher finish to the meat. Flank steak temperatures:
- Rare: 120-130°F (49-54°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 135-145°F
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Meat Nut Free Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 232 |
| Fat: | 16 g |
| Carbohydrates: | 14 g |
| Protein: | 10 g |
| Cholesterol: | 0 g |
| Sodium: | 176 mg |
| Fiber: | 1 g |
| Sugars: | 7 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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2 responses to “Citrus-Rosemary Marinated Flank Steak”
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LOVE the use of the vinaigrette in the marinade! Can I come over?
It lends such great flavors to the steak & of course, door is always open!!!