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Flank Steak with Cranberry Sauce

This tasty and tender steak, served with a mild sweet-tart cranberry sauce, makes a pretty presentation for a special-occasion dinner, says Ellen De Munnik, Chesterfield, Michigan.
  • Total Time
    Prep: 20 min. + marinating Broil: 15 min.
  • Makes
    6 servings

Ingredients

  • 2 teaspoons grated orange zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 beef flank steak (1-1/2 pounds)
  • CRANBERRY SAUCE:
  • 1/4 cup chopped green onions
  • 1 garlic clove, minced
  • 3/4 cup dried cranberries
  • 1/2 cup reduced-sodium beef broth
  • 1/2 cup dry red wine or additional reduced-sodium beef broth
  • 1/2 cup cranberry juice
  • 2 teaspoons cornstarch
  • 2 tablespoons cold water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Combine the orange zest, salt and cinnamon; rub over the flank steak. Cover and refrigerate for 1 hour.
  • In a large saucepan coated with cooking spray, saute onions and garlic until tender. Add the cranberries, broth, wine or additional broth and cranberry juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  • Combine cornstarch and water; stir into cranberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in salt and pepper. Reduce heat to low; keep warm.
  • Place steak on a broiler pan. Broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Slice steak across the grain; serve with cranberry sauce.

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