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 

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Grilled Cranberry-Orange Flank Steak for Holidays

Prep Time

5 mins

Cook Time

20 mins

Total Time

27 mins

 

Fire up a new holiday tradition with this Cranberry Orange Flank Steak, a quick and easy grilled beef recipe suitable for both entertaining or weekday dinner.

Course: Main Dish

Cuisine: American

Servings: 6 servings

Ingredients

• 1 1/2 to 2 lb.s trimmed flank steak
• 1 1/4 cup 100% cranberry juice (not a cocktail)
• 1/2 cup orange juice
• 1/3 cup olive oil
• 1/3 cup soy sauce
• 2 teaspoons grated fresh ginger
• 2 tablespoons fresh thyme leaves (divided)
• salt and pepper
• 1 cup fresh cranberries
• 1 tablespoon orange zest

Instructions

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