Prep: 15 minutes

Marinate: 4 – 8 hrs.

Cook: 20 minutes

Makes: 4-6 servings

2 – 3 lbs. flank steak
1 tbsp. Montreal steak spice
freshly ground pepper

Marinade:

1 peeled and crushed Kiwi
1 tsp. Dijon mustard
1/3 cup Lemon Balsamic
1/3 cup Blood Orange Olive Oil
¼ tsp. ground ginger
pinch of cloves

In a bowl, mix all of the marinade ingredients and set aside.

Put the flank steak in a large glass dish. Moisten with the marinade. Cover with plastic wrap and refrigerate for 4-8 hours. Flip the meat a few times during the marinating process. Remove from fridge and drain surplus marinade into a bowl.  Season all sides of the meat with Montreal steak spice and ground pepper.

Grill the steak on medium-high heat for 7-10 minutes or until desired doneness. (Should be eaten medium-rare) Baste the steaks with the remaining marinade during the cooking process.

Remove from grill and cut into thin slices, on an angle. Serve.