Our Best Bites Orange Thai Beef Skewers (served by Sonja)

1 orange (zest and juice)
1/4 cup soy sauce
1/4 cup seasoned rice wine vinegar
1 TBS honey
1 TBS sesame oil
1 tsp ground ginger
1 tsp coriander
4 cloves garlic
2-4 tsps Sriracha chili sacue (start with 2 tsp and add more to taste)
1 1/2 pounds flank steak

1. Zest the entire orange into a bowl. Cut the orange in half and juice the orange; add the orange juice to the zest
2. Whisk the soy sacue, vinegar, honey sesame oil, ginger, coriander, and garlic into the orange juice and zest. Add Sriracha to taste
3. Slice the steak against the grain into 1/4 inch slices.  Place the steak slices into a zip-top bag and pour the marinade over the steak. Refrigerate for 4-8 hours.
4. Preheat grill. Thread the pieces of steak onto skewers that have been soaked for at least 30 minutes in a pan of water.  Grill over medium-high heat for 3-4 minutes and serve immediately as these cool quickly.

From "Our Best Bites - Mormon Moms in the kitchen" by Sara Wells and Kate Jones