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RECIPE: Marmalade Flank Steak and Grilled Veggies

20 years ago

Good Morning America had a real grilling expert (no offense LP) with some tasty recipes for the grill this Memorial Day.

The link is:

When the page goes away, here the pertinent info...

Ingredients for Marinated Steak:

 One 12-ounce jar orange marmalade, English if possible

 1/2 cup red wine vinegar

 1 tablespoon chili powder

 2 tablespoons A1 steak sauce

 1/2 cup ketchup

 2 tablespoons Dijon mustard

 1 tablespoon Worcestershire sauce

 3 pounds flank steak

 Salt and freshly ground pepper, to taste


1. In a large bowl, combine all ingredients except the steak and the salt and pepper. Whisk to combine. Set aside 1 cup of the marinade. Add the steak to the remaining marinade and coat well. Cover and refrigerate overnight.

2. In a small saucepan, boil the reserved marinade for 5 minutes, or until thickened to a glaze consistency.

3. Preheat a grill. When it is too hot to hold your hand six inches above the grill for more than 5 seconds, it's ready. Remove the steak from the marinade and season both sides with salt and pepper. Grill until medium rare to medium, about 4 minutes on each side. Let the steak rest for 5 minutes.

4. To serve, brush the reserved marinade over the steak and cut against the grain into thin slices.

Serve warm.

Serves 6.

Marinated Grilled Vegetables


 1-inch piece fresh ginger, peeled and smashed

 2 cloves garlic, minced

 1 tablespoon chopped parsley

 1/3 cup red wine vinegar

 1 1/2 cups olive oil

 Salt and freshly ground pepper, to taste

 2 red bell peppers, halved and seeded

 2 yellow bell peppers, halved and seeded

 3 zucchini, halved length-wise

 3 yellow squash, halved length-wise

 3 red onions, cut into 1-inch rings crosswise

 2 bunches scallions, roots trimmed and greens trimmed one inch


1. In a very large bowl, combine the ginger, garlic, parsley, vinegar and olive oil and season with salt and pepper. Set aside 1/2 cup of the marinade. Season the vegetables with salt and pepper and toss well to combine. Let the vegetables marinate about 1 hour.

2. Preheat the grill. When it is too hot to hold your hand six inches above the grill for more than 5 seconds, it's ready. Grill the vegetables until charred and tender, about 8 minutes for zucchini, squash and scallions, 10 minutes for peppers and 15 minutes for the red onions.

3. Transfer the vegetables to a large serving platter and drizzle with the reserved marinade. Serve at warm or room temperature.

All recipes courtesy of Rocco Dispirito.

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Marks-Woods Construction Services, LLC
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