Soy-Sour Orange Grilled Flank Steak with Hearts of Palm and Avocado Salad
Florida sour orange and soy come together in a punchy overnight marinade that caramelizes beautifully on a hot grill, turning flank steak into something deeply savory and bright all at once. A cool, crisp salad of hearts of palm, ripe avocado, and fresh cilantro sits underneath every slice and does double duty as a sauce and a side. This one lands somewhere between a Cuban palomilla and a Miami-Japanese grill house, and it is exactly where Southwest Florida cooking is headed.
Sour orange and soy take flank steak somewhere new, right here in Florida.
Sour oranges grow wild all over Southwest Florida, and most people walk right past them. They are too tart to eat out of hand, but that sharp, floral juice is one of the best things you can pour over beef before it hits a hot grill. Combine it with a little soy sauce and garlic and you get a marinade that is part mojo, part teriyaki, and completely its own thing.
This recipe came together watching what is happening on the dining scene from Cape Coral down through Naples, where Latin and Japanese flavors are landing on the same plate more and more. It fits right in at a backyard cookout in Alva, too. Simple ingredients, a hot grill, and a crisp Florida salad underneath is all you need. You can read how we raise them here.
Ingredients
Method
- 1
Combine the sour orange juice, soy sauce, and minced garlic in a shallow dish or zip-top bag. Add the flank steak, turn to coat, and refrigerate for at least 4 hours or overnight. The longer it sits, the deeper the flavor gets.
- 2
Pull the steak out of the refrigerator about 30 minutes before you plan to cook it. Pat it dry with paper towels, which is the single most important thing you can do for a good sear. Reserve the marinade.
- 3
Pour the reserved marinade into a small saucepan and bring it to a boil over medium-high heat. Let it reduce for about 5 minutes until it thickens to a light glaze. Set it aside.
- 4
Get your grill or a cast-iron grill pan screaming hot over high heat. Grill the steak 4 to 5 minutes per side for medium-rare, brushing once with the reduced glaze in the last minute of cooking on each side. Pull it off and let it rest on a cutting board for at least 8 minutes before slicing.
- 5
While the steak rests, toss the hearts of palm, diced avocado, and cilantro together gently in a bowl. Season with a pinch of salt and a squeeze of fresh lime if you have one.
- 6
Slice the steak thin against the grain. Spread the hearts of palm salad across a platter or individual plates, lay the steak slices on top, and drizzle any remaining glaze over everything.
Notes from our kitchen
- Flank steak is unforgiving if you skip resting time. Eight minutes minimum. Slice too early and all that juice ends up on your cutting board instead of in your mouth.
- Florida sour oranges show up at roadside stands and Latin grocery stores across Lee and Collier counties through late summer. If you cannot find them, a 50-50 blend of fresh orange juice and fresh lime juice is a very close substitute.
- Scoring the steak lightly with a sharp knife before marinating, just shallow crosshatch cuts about an eighth of an inch deep, helps the marinade penetrate faster if you are short on time.
Common questions
Can I cook this on a stovetop instead of a grill?
A cast-iron grill pan or a heavy skillet over high heat works well. Make sure your exhaust fan is running because the soy-citrus glaze will smoke a little. You will still get great caramelization.
What if I cannot find Florida avocados?
Hass avocados from the store work fine. Florida avocados are larger, creamier, and lower in fat, so if you use a Hass you may only need one and a half to get the same volume.
Can I use skirt steak instead?
Yes, skirt steak loves this marinade just as much. It is thinner, so cut your grill time down to about 3 minutes per side and watch it closely.