Tangerine Beef with Scallions

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We love steak around here, but with the price of beef these days we are eating less of it. Filet mignon has been replaced with ribeye (which I actually prefer) and flat iron steak is in regular rotation. We really love the flavor and tenderness of the flat iron cut and I am always looking for new recipes for preparing it. I found this recipe for Tangerine Beef with Scallions in the November 2009 issue of Food Netwoork Magazine and thought it would be a perfect match for our favorite-yet-inexpensive cut of beef.

Unfortunately, the grocery store didn't have any flat iron the day I wanted to prepare this, nor did they have tri-tip steak as called for in the recipe so I used a top round steak. (Side note, does anyone else have to go to 3-4 grocery stores since you can't find one that carries all of the products you use/need?) The top round worked out fine, and cut thinly on the bias was tender and juicy.

But the meat in this recipe really is just a vehicle for the marinade/sauce. The marinade and the dipping sauce it becomes was FABULOUS! This was my first time using the sweet, juicy tangerine and will not be my last. I loved the sweetness it added and plan on using it in other savory and sweet dishes. I don't use scallions very often and really enjoyed their mild onion flavor and the extra crunch. And the ginger, seriously the best nine cents I spent that weekend. Just the smell of it alone while chopping it made me happy and its spiciness balanced the sweetness of the citrus perfectly. This marinade/sauce would work beautifully with poultry, seafood, and pork and I'm sure it will be a regular in our rotation around here. Great for a weeknight meal because you can whip up the marinade before leaving for the day and then throw the steak on the grill when you get home, yet impressive enough to serve for a special occasion, this recipe is a must-try.

Tangerine Beef with Scallions

Food Network Magazine, November 2009

1/2 pounds beef tri-tip steak, trimmed of excess fat
1 tangerine
4 scallions, sliced, plus more for garnish
1/4 cup soy sauce
2 tablespoons toasted sesame oil
2 teaspoons sugar
2 tablespoons chopped peeled ginger
3 cloves garlic, minced
Pinch of red pepper flakes
2 tablespoons orange preserves

Pierce the steak with a fork several times on each side. Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag. Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and 1/4 cup water to the bag and mix well. Add the meat, seal the bag and turn to coat. Refrigerate overnight.

Preheat the broiler with a broiler pan in place. Remove the steak from the bag and reserve the marinade. Pat the meat dry and place on the preheated broiler pan. Cook, without turning, until the meat is golden brown and a thermometer inserted in the thickest part registers 130 for medium-rare, about 10 minutes. Let rest 5 to 10 minutes before slicing; reserve the drippings.

Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened. Stir in the orange preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.