by Sabrina W. for eat.drink.and be merry.
yields 4 servings
1 flank steak
1/2 cup crumbled goat cheese
1/4 cup fresh parsley
juice of 1 orange (4 oranges total-see below)
salt & pepper
For the Marinade
1 cup of your favorite plain bbq sauce
juice of 3 med to large oranges
zest of 1 orange
1/4 cup brown sugar, packed
The night before-remove any fat from steak and season both sides with salt and pepper. Mix marinade ingredients together and coat both sides. Cover and refrigerate overnight.
The day of-remove steak from fridge and let sit on counter for at least 20 minutes. Chop parsley and set aside. Heat grill or grill pan to med-hi heat. If using a grill pan, spray pan heavily with non-stick cooking spray. Once pan is nice and hot, add steak and cook 5 minutes on each side for medium, depending on how thick your cut is. Flank steak is thicker on one end then it is on the other. So keep in mind that you will have a variety cooking temperatures. Let steak rest for at least 5 minutes before slicing. Cut flank steak against it's grain into thin slices. Top with goat cheese and fresh herbs. Squeeze juice from the orange over the steak before serving.