Source: Florida Department of Citrus

Citrus Flank Steak “Cuban Style”
Bring the warmth and excitement of Latin culture to your table with this twist on a traditional Cuban favorite — the fiesta of sweet-and-sour flavors will leave your taste buds dancing!
Serves: 6
Prep Time: 10 minutes (plus marinating time) minutes
Cook Time: 23 minutes


1 tablespoon cumin seeds
2 teaspoons coriander seeds
2 teaspoons whole black peppercorns
3/4 cup packed brown sugar
3/4 cup fresh or reconstituted orange juice
1/4 cup fresh lime juice
2 tablespoons chopped scallions
1 teaspoon minced garlic
1 teaspoon salt
1 1/2 pounds flank steak, cut into 6 pieces

Preheat the oven to 350°. Put the cumin, coriander and peppercorns in a small baking dish and bake for 5 to 8 minutes or until the coriander seeds are golden. Transfer the spices to a mortar and crush with a pestle. (Alternatively, crush with the bottom of a small, heavy pan.)

In a medium bowl, mix the crushed spices with the sugar, orange juice, lime juice, scallions, garlic and salt. Put the flank steak in a 9-by-13-inch glass baking dish, pour the marinade over it, cover and refrigerate for at least 2 hours and up to 4 hours. Turn the steak occasionally.

Preheat the broiler. Transfer the steak and the remaining marinade to a 9-by-13-inch metal baking pan or a rimmed baking sheet and broil for 10 to 15 minutes for medium-rare meat. Rotate the pan and turn the steak several times to allow the marinade to cook down and glaze the steak. Remove the steak from the pan and let it rest for about 5 minutes on a cutting board. Slice across the grain for serving.

Per Serving: 220 calories; 7 g fat; 3 g saturated fat; 130 mg sodium; 13 g carbohydrate; 0 g fiber; 24 g protein