Pierce the steak with a fork serveral 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, giner, 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 degrees 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 marmalade and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.
Substitute flank steak for tri-tip if you can't find it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (262g)|
|Recipe Makes: 4|
|Calories from Fat: 252 (54%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 109.2mg||34 %|
|Sodium 1678.5mg||58 %|
|Potassium 695.8mg||18 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 13g|
|Protein 38.3g||55 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 463
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.