Kiwi, Lemon & Orange Flank Steak
- Prep: 15 minutes
- Marinate: 4 – 8 hrs.
- Cook: 20 minutes
- Makes: 4-6 servings
- 2 – 3 lbs. flank steak
- 1 tbsp. Montreal steak spice
- freshly ground pepper
- 1 peeled and crushed Kiwi
- 1 tsp. Dijon mustard
- 1/3 cup Lemon Balsamic
- 1/3 cup Blood Orange Olive Oil
- ¼ tsp. ground ginger
- pinch of cloves
In a bowl, mix all of the marinade ingredients and set aside.
Put the flank steak in a large glass dish. Moisten with the marinade. Cover with plastic wrap and refrigerate for 4-8 hours. Flip the meat a few times during the marinating process. Remove from fridge and drain surplus marinade into a bowl. Season all sides of the meat with Montreal steak spice and ground pepper.
Grill the steak on medium-high heat for 7-10 minutes or until desired doneness. (Should be eaten medium-rare) Baste the steaks with the remaining marinade during the cooking process.
Remove from grill and cut into thin slices, on an angle. Serve.