Orange – Freshly squeezed orange juice from 1 orange
Maple syrup – 1 teaspoon
Soy sauce – 1 teaspoon
Black pepper – 1/4 teaspoon, freshly ground
Fish sauce – 1/4 teaspoon
Sea salt – 1/8 teaspoon
Paprika – Dash paprika
Chili flakes – Dash chili flakes
Place the steak in a shallow tupperware, dish or ziplock bag. Whisk together the remaining ingredients and pour over and submerge the steak (or into the ziplock bag). Let the steak marinate in the refrigerator from 30 minutes to 2 hours. If it is not entirely submerged, flip the steak every 10-30 minutes.
Heat a large pan (preferably cast iron) over medium-high. When the pan is hot, transfer the steak from the marinade into the pan. Sear each side for about 5 minutes, allowing the outside of the steak to brown and seal in the juices. Once you have seared each side, turn the heat to medium and flip back to the first side to continue cooking for about 10 minutes. Flip to the other side and continue. Cook for less time for a rare cut and more time for well done. Cut through the thickest part of the steak to test for doneness.
When the steak is cooked, transfer to a plate and keep warm.
Add the marinade to the same pan and deglaze the pan. This means removing the fat and other bits stuck to the bottom. This will happen naturally when adding liquid to a hot pan. Stir the marinade and scrape the bottom of the pan. Once all the good stuff is scraped off the bottom, reduce the heat to low and continue to simmer the marinade until it has reduced into a thick consistency.
Serve the steak and coat generously with the orange-maple reduction.
Serve alongside a simple mixed green salad and Pistachio and Coriander Grain Salad with Summer Vegetables