Flank Steak in Orange, Garlic, and Chile Marinade
Source: The Great Steak Book by Grady Spears
Servings: 4 to 6

The secret to a really tender, delicious flank steak is simple: always marinate, and for all day f possible.

ORANGE, GARLIC, AND CHILE MARINADE:
2 cups freshly squeezed orange juice
juice of 3 Limes
2 teaspoons crushed red pepper flakes
2 teaspoons crushed garlic
1/2 cup hoisin sauce
1 tablespoon chopped cilantro
1 (2- to 3-pound) flank or skirt steak

To prepare the marinade, whisk together all of the ingredients in a large bowl until well blended.

Place the steak in a large, shallow, nonreactive pan, pour the marinade over the top, and turn the steaks to evenly coat. Marinate the steak in the refrigerator for at least 6 hours.

To prepare the steak, preheat the broiler.

Place the flank steak on a broiling pan (reserving the marinade). Set the pan on the highest rack in the oven (5 to 8 inches below the heat source), and broil about 5 minutes per side for rare (if you cook it too much it will become quite tough).

While the steak is cooking, pour the reserved marinade into a saucepan over high heat, bring to a rolling boil, and boil for 5 minutes.

To serve, slice the steak very thin across the grain. Serve with the marinade on the side.