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Spanish Flank Steak with Peppered Almond-Orange Drizzle

From: Recipe Challenge Winners

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Serves 4-6



  • ¼ cup + 2 tablespoons sherry vinegar, divided usage
  • 2 tablespoons spicy brown mustard
  • 1 teaspoon smoked Spanish paprika
  • Salt and black pepper, as desired
  • cup olive oil
  • 1 clove garlic, minced
  • 1 large flank steak, about 1 ¼ to 1 ½ pounds, trimmed if needed
  • 1 6-ounce package Diamond whole almonds
  • ½ cup orange marmalade
  • ½ teaspoon dried red pepper flakes
  • 2-4 tablespoons orange juice
  • Optional garnish: fresh orange slices and fresh flat-leaf parsley


In a large bowl whisk together ¼ cup of the sherry vinegar, mustard, paprika, salt and pepper. Slowly drizzle in the olive oil, whisking constantly until slightly thickened. Add the garlic, blending well. Add the flank steak to the mixture, turning to coat well on all sides. Cover and marinate in the refrigerator for about 2 hours. Remove from the marinade and pat dry (discard marinade).

Preheat outdoor grill to medium-high heat. Grill the steak, uncovered, for about 6 to 7 minutes per side minutes for medium-rare, or to desired degree of doneness (do not overcook). Remove to a cutting board; let rest for 10 minutes. Meanwhile, place the almonds, marmalade, dried pepper flakes and remaining 2 tablespoons sherry vinegar into a blender or food processor. Process until almonds are very finely chopped. Add orange juice slowly with the motor running until the mixture is a good drizzling consistency. Remove mixture from food processor. Slice the steak thinly on the diagonal and arrange on a platter; sprinkle lightly with salt and black pepper to taste, then drizzle with almond mixture and serve. Garnish with fresh orange slices and fresh parsley, if desired.

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