Grilled Cranberry-Orange Flank Steak – A Very Merry Grilled Christmas!

It may be a bit colder at this time of year, but with the decorations going up, the Christmas tunes in the air, and the jovial spirit of the holidays, there's nothing like a very merry grilled Christmas!  This week we have Texas-inspired Grilled Cranberry-Orange Flank Steak featuring an overnight cranberry-orange marinade and fresh compote to top.  Perfect for large groups, this flank steak brings the flavors of the season with a bit heartier texture than ham or poultry.

Flank steak always benefits from a rich marinade to break down the tissue and texture of the beef for at least 2 hours to overnight.  This marinade is a combination of cranberry juice, orange juice, soy sauce, olive oil, fresh ginger, and thyme.  Two-thirds of this mixture will be set aside to be used for the compote topping as well.  After marinating, the steak is seasoned with salt and pepper, and grilled over medium-high heat until medium-rare.  The compote is a reduction of the reserved marinade with fresh cranberries and orange zest.  The sugars from the juices will caramelize in, and on, the steak to provide a sweet and tart balance that is lovely and cheery.  The syrupy compote is a beautiful sauce that accentuates the flavors of the marinade without being too sweet.  

Our grills are meant to be grilling and we just have a few weeks left till the big day, so get outside with your ugly Christmas sweater and a tumbler of hot cocoa and have yourself a very merry grilled Christmas!

Serves 6-8

Grilled Cranberry-Orange Flank Steak Ingredients

  • 1 ½-2 lb. trimmed Flank Steak
  • 1 ¼ cup 100% cranberry juice (not a cocktail)
  • ½ cup of orange juice
  • ⅓ cup of soy sauce
  • ⅓ cup olive oil
  • 2 tsp. grated fresh ginger
  • 2 Tbsp. fresh thyme leaves (divided)
  • Salt and pepper
  • Cooking spray
  • 1 cup fresh cranberries
  • 1 Tbsp. orange zest

Grilled Cranberry-Orange Flank Steak Directions

  1. In a medium non-reactive bowl, stir together cranberry juice, orange juice, soy sauce, oil, ginger and 1 Tbsp. of thyme leaves.
  2. Set aside 2/3 cup of this mixture for use later in a sauce.
  3. Pour remaining marinade into a large zip-top bag and add flank steak. Seal bag and place in the refrigerator for 2 hours-overnight, flipping bag occasionally.
  4. Pour off the marinade from steak and discard. Pat steak dry with a paper towel and season with salt and pepper.
  5. Add the 2/3 cup of reserved, unused marinade to a small saucepot along with fresh cranberries and bring to simmer, over medium-low. Allow to simmer and reduce until the volume of liquid is halved and the cranberries have "popped," about 10 minutes. Use a spoon to mash down cranberries, sprinkle in orange zest. Keep warm until flank steak is done.
  6. Spray grates of grill with cooking spray and bring to approximately 400°F. Grill, covered, for approximately 16 to 20 minutes, flipping once. For medium-rare, remove at 135°F or for medium, remove at 145°F.
  7. Allow the steak to rest on a platter for 5-10 minutes. Cut against the grain (on "bias" or "perpendicular") into thin slices.
  8. Serve with warm cranberry-orange sauce.

Taken from