Tangerine Beef With Scallions

By augusj

Ingredients

• 1 1/2 lbs Beef Tri-tip Steak, trimmed of excess fat
• 1 Tangerine
• 4 Scallions, sliced, plus more for garnish
• 1/4 cup Soy Sauce
• 2 tbsp Toasted Sesame Oil
• 2 tsp Sugar
• 2 tbsp chopped Peeled Ginger
• 3 cloves Garlic, minced
• Pinch of Red Pepper Flakes
• 2 tbsp Orange Preserves

Details

Servings 4

Preparation

Step 1

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 a 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 preserves and the drippings from the meat. Slice the meat against the grain and top with scallions. Serve with the sauce.