Polynesian Flank Steak & Lemon Orzo Asparagus Salad
If you want to wow dinner guests with a unique and flavorful meal, why not consider flank steak accompanied by a yummy orzo side? This can be a welcome break from the standard steak and potato dinner, and the Polynesian flavor of the steak pairs particularly well with the orzo salad.
The key to making flank steak flavorful and tender is a good marinade. The pineapple juice in this recipe really tenderizes the steak, and the soy sauce, sesame, garlic and ginger pack a huge flavor punch.
My favorite sides for Polynesian Flank Steak are grilled corn on the cob, lemon orzo salad with asparagus and tomatoes, and the crusty artisan rosemary bread from Costco- slathered with Brummel and Brown. In keeping with the island flavors, I like to finish this meal with Two-Layer Key Lime Pie From Bon Appetit. A friend brought this to supper club one year, and it has been my go-to Key Lime pie ever since.
Do let me hear back from you if you try this. My fam will be enjoying this soon–probably on the 4th!
Polynesian Flank Steak
2-3 pound flank steak
1 cup soy sauce
1 cup pineapple juice
1/4 cup vegetable oil
3 TB sesame oil
3-4 garlic cloves, minced
1 tsp minced ginger
1/3 cup brown sugar
Combine all marinade ingredients and marinade steak at least 8 hours or overnight. Grill over high heat until both sides are seared and form a caramelized crust. If you prefer the inside more done, you can finish baking in the oven; however, you will want to sear this on the grill for the best flavor and texture.
When steak is desired degree of doneness, slice very, very thinly against the grain.
