Bright, tangy, and just a touch spicy, this Orange Ginger Flank Steak is a weeknight hero that looks special enough for guests but comes together in minutes. A simple citrus-ginger marinade wakes up every bite of the lean, flavorful flank steak, and finishing it quickly over high heat keeps the meat tender and juicy. The whole recipe uses minimal ingredients—just orange juice, fresh ginger, olive oil, coriander, salt, pepper, and two pounds of flank steak—yet yields complex, balanced flavor. Below you’ll find a flavorful ingredient list, practical tips for preparing and slicing the steak, several cooking options, and crisp, clear steps to get dinner on the table.

Why this recipe works

Orange and ginger are a classic pairing: the bright acidity and sweetness of orange juice balances the warm, peppery heat of fresh ginger. Olive oil helps the marinade coat and penetrate the meat, while ground coriander adds a subtle citrusy, floral note that complements the orange. Sea salt seasons deeply and helps with moisture retention, and freshly ground black pepper adds the finishing savory spark. Using a whole flank steak means you get a nice beefy chew that shines when sliced thinly across the grain.

Ingredients

1 orange, juiced
1 teaspoon grated fresh ginger
1 tablespoon olive oil
1 teaspoon ground coriander
sea salt (I used 1 1/2 teaspoons sea salt)
freshly ground black pepper
2 pounds flank steak

Tools you’ll need

Measuring spoons
Microplane or small grater for the ginger
Small bowl or jar for the marinade
Shallow baking dish or resealable plastic bag
Cast-iron skillet, heavy stainless pan, or outdoor grill
Tongs
Instant-read thermometer (optional but helpful)
Sharp knife and cutting board for slicing

Make-ahead and storage

This steak benefits from a short marinade, so plan at least 30 minutes. If you need to prep earlier, you can marinate it up to 6 hours in the refrigerator. After cooking, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or slice and serve cold over salads or in wraps.

Flavor variations and serving ideas

Add a splash of soy-free tamari or coconut aminos for a deeper savory note (use a gluten-free, soy-free variety if desired).
Stir in a pinch of red pepper flakes or a small amount of minced fresh chili for extra heat.
Serve thin slices over steamed rice, in warm tortillas with crisp slaw, or atop mixed greens with a sesame-ginger dressing.
Garnish with thinly sliced scallions, fresh cilantro, or extra orange zest for brightness.

Step-by-step instructions

The following directions have been rewritten into clear, numbered steps to make the cooking process easy to follow while preserving the order and amounts from the ingredient list.

Prepare the marinade: In a small bowl or jar, combine the juice from 1 orange, 1 teaspoon grated fresh ginger, 1 tablespoon olive oil, and 1 teaspoon ground coriander. Stir or shake until evenly mixed.
Season with salt and pepper: Add 1 1/2 teaspoons sea salt and several grinds of freshly ground black pepper to the marinade, then stir to dissolve the salt as much as possible.
Marinate the steak: Place the 2 pounds flank steak in a shallow baking dish or a resealable plastic bag. Pour the marinade over the steak, making sure the meat is evenly coated. If using a dish, turn the steak a couple of times to distribute the marinade. Cover the dish or seal the bag.
Rest in the refrigerator: Let the steak marinate in the refrigerator for at least 30 minutes and up to 6 hours. If you’re short on time, even a 30-minute soak will impart flavor; longer marinating will deepen the citrus and ginger notes.
Bring to room temperature: About 20 minutes before cooking, remove the steak from the refrigerator and let it sit at room temperature while you preheat your pan or grill. This helps the meat cook more evenly.
Preheat your cooking surface: Heat a cast-iron skillet or heavy pan over medium-high to high heat until very hot, or preheat a grill to high. If using the skillet, add a small drizzle of olive oil and let it shimmer.
Pat the steak dry: Remove the steak from the marinade and pat both sides dry with paper towels. This promotes a better sear. Reserve the leftover marinade—do not pour it on the cooked steak unless you bring it to a full boil first.
Sear the steak: Place the flank steak in the hot skillet or on the grill. Cook without moving for about 3 to 4 minutes to develop a deep sear, then flip and cook an additional 3 to 4 minutes for medium-rare to medium, depending on thickness. If you prefer your steak more or less done, adjust the time slightly. Use an instant-read thermometer to check: 130°F to 135°F for medium-rare, 140°F to 145°F for medium.
Optional—boil reserved marinade: If you want to use the leftover marinade as a sauce, pour it into a small saucepan and bring to a rapid boil for at least 1 to 2 minutes to ensure it is safe to serve. Reduce slightly to concentrate flavor, then set aside.
Rest the steak: Transfer the cooked flank steak to a cutting board and tent loosely with foil. Let it rest for 8 to 10 minutes. Resting allows the juices to redistribute so the meat stays moist when sliced.
Slice across the grain: Identify the direction of the muscle fibers and slice the steak thinly across the grain at a slight angle. Thin slices are key to a tender bite with flank steak.
Serve: Arrange the sliced steak on a platter. If you boiled the reserved marinade, drizzle a small amount over the slices or serve it on the side for dipping. Finish with additional cracked black pepper or a sprinkle of fresh herbs if desired.

Tips for perfect results

Pat the steak dry before searing to get a crisp, caramelized crust.
Do not skip resting—the meat will hold more juices and slice cleaner if rested 8 to 10 minutes.
Cut across the grain into thin slices to maximize tenderness.
For a smoky flavor, cook over a charcoal or gas grill on high heat and allow good grill marks to form before flipping.
If you have a thicker cut or prefer a different doneness, use an instant-read thermometer rather than guessing by time alone.

Serving suggestions

This Orange Ginger Flank Steak shines with simple sides that let the marinade sing. Try it with steamed jasmine rice and quick sautéed bok choy for a light, balanced meal. For something heartier, pair with roasted sweet potatoes and a crisp green salad. Thin slices can also star in sandwiches or wraps with crunchy cabbage slaw and a drizzle of yogurt or tahini-based sauce.

Common questions

Can I use a different cut of beef? Yes, you can use skirt steak or sirloin steak if you prefer, but adjust cooking times—thinner or thinner-cut steaks take less time. Always slice across the grain for best texture.

How long should I marinate the steak? A minimum of 30 minutes gives noticeable flavor. Up to 6 hours is fine; avoid much longer with acidic marinades, which can change the meat’s texture.

Can I make the marinade ahead? Yes. Mix the orange juice, grated ginger, olive oil, and spices and store in the refrigerator for up to 48 hours. Add salt and pepper before marinating the steak so the salt isn’t overly concentrated during a long storage time.

Final notes

With just one orange and a teaspoon of fresh ginger, this Orange Ginger Flank Steak is proof that a few thoughtful ingredients can elevate a simple cut of meat into a memorable dinner. The method is flexible: grill it, pan-sear it, or even broil it. Follow the step-by-step directions above for a reliably tender and flavorful result. Slice thin, serve hot or at room temperature, and enjoy the sweet-tangy bite of orange balanced by warming ginger and aromatic coriander.

Ready to cook? Gather your ingredients, preheat your pan or grill, and in less than an hour you’ll have a bright, satisfying steak dinner that’s as approachable as it is delicious.

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Orange Ginger Flank Steak

A bright, quick marinade infuses flank steak with orange and ginger for a flavorful weeknight main.

Prep Time5

Cook Time10

Total Time15

Servings: 4 servings

Ingredients

1 orange juiced
1 teaspoon fresh ginger grated
1 tablespoon olive oil
1 teaspoon ground coriander
1 1/2 teaspoons sea salt or to taste
freshly ground black pepper to taste
2 pounds flank steak

Instructions

In a large resealable plastic bag or shallow dish combine the orange juice, grated ginger, olive oil, ground coriander, sea salt, and several grinds of black pepper.
Add the flank steak to the bag, squeeze out excess air, and seal; turn the steak to coat evenly in the marinade.
Refrigerate the steak for at least 4 hours or overnight to marinate.
When ready to cook, preheat a grill or grill pan to high heat.
Remove the steak from the marinade and discard the marinade. Grill the flank steak 3–5 minutes per side, depending on thickness, until desired doneness.
Transfer the cooked steak to a cutting board and let rest for 10 minutes.
Slice the steak thinly across the grain and serve immediately.