I’ve been an “elite” runner sponsored by the Texas Beef Team now for at least 6 years and am not slowing down. Okay, okay, my pace-per-mile may have bumped up a teeny tad due age (hey, I’m 50!) but I credit eating lean beef, in large part, to staying fit, fast, and on fire! More on that later.
Running aside, another thing that’s not slowing down is my love for grilling, even in the fall and winter months. Thanks to more delightful than frightful weather in the Lone Star State, I get to grill nearly the entire year ‘round. For the holidays, you can often catch me out on the patio, grilling up something to be very thankful for – like this Cranberry Orange Flank Steak. Read on to get more deets and the full recipe!
Easy enough for a quick weeknight meal yet “fancy” enough for a Thanksgiving or holiday dinner, Grilled Cranberry-Orange Flank Steak is gets a seasonal spin thanks to a tangy, slightly sweet marinade and compote topping reminiscent of cranberry relish. For my family’s feast, I paired this 30-minute recipe with lemony green beans, baby red potatoes and apple pie! Flank steak is a sizable cut that’s easy to grill for your family or guests. Because it’s quite lean (only 8g fat per serving), tenderness is improved with a marinade, from 2 hours to no more than overnight. For a quicker preparation, you can ask your butcher for a “blade tenderized” cut that only requires a 30-minute marinade to maximize flavor. My marinade is a merry mixture of cranberry juice, orange juice, fresh ginger, soy sauce, olive oil, and thyme – it’s just the right amount of tangy to sweet.
As I mentioned, eating beef (and enough optimally-timed protein, in general) has been an integral part of my training diet. I eat about 25 grams of protein four times per day, at every meal and post workout and/or bedtime snack – it’s important for workout recovery, muscle management, healthy aging and more. Beef is a flavorful, nutrient-rich choice with lots of lean options – filet, flank, strip, sirloin and flat-iron are some of my favorite cuts.
Oh, so I just won a State Championship title in a 10 mile race this past weekend — fueled on beef!
So, if you’re tired of turkey, want to start a new tradition, or are looking for some on fleed sports nutrition, grill up some steak! This beef recipe can be grilled outdoors, indoors or even thrown on a broiler pan as an alternative. Get more information on the wonders of beef and loads of recipes at the Beef Loving Texans, my friends for whom I originally made this Grilled Cranberry-Orange Flank Steak along with Holiday Grilling Tips.
What is your go-to entree for Thanksgiving, Christmas, New Years or any other upcoming holiday? Cranberry juice, have you ever tasted the crazy tartness of the unsweetened stuff? Who’s doing a Turkey Trot Race? Please share in the comments – XOXO, Jennifer