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1
Pierce the steak with a fork several times on each side.
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2
Remove a 2-inch strip of zest from the tangerine, halve the fruit and squeeze the juice into a resealable plastic bag.
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3
Add the zest, scallions, soy sauce, sesame oil, sugar, ginger, garlic, pepper flakes and 1/4 cup water to the bag and mix well.
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4
Add the meat, seal the bag and turn to coat.
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5
Refrigerate overnight.
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6
Preheat the broiler with a broiler pan in place.
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7
Remove the steak from the bag and reserve the marinade.
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8
Pat the meat dry and place on the preheated broiler pan.
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9
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.
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10
Let rest 5 to 10 minutes before slicing; reserve the drippings.
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11
Meanwhile, boil the marinade in a small pot over medium-high heat until slightly thickened.
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12
Stir in the orange preserves and the drippings from the meat.
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13
Slice the meat against the grain and top with scallions.
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14
Serve with the sauce.
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15
Per serving: Calories 341; Fat 18 g (Saturated 5 g); Cholesterol 91 mg; Sodium 994 mg; Carbohydrate 10 g; Fiber 1 g; Protein 38 g
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16
Photograph by Antonis Achilleos
