Beef steak in a tangerine marinade with green onions

Ingredients:

• 700g of beef tri-tip steak, trim off excess fat
• 1 tangerine
• 4 green onions, thinly sliced, plus extra for serving
• 1/4 cup soy sauce
• 2 tablespoons dark sesame oil
• 2 teaspoons of sugar
• 2 tbsp. chopped peeled ginger root
• 3 cloves garlic, crushed
• A pinch of red pepper flakes
• 2 tablespoons orange jam

Preparation:

1. Pierce the steak with a fork several times on each side. Remove a 5cm wide strip of zest from the tangerine, cut it in half, and squeeze the juice into a zip-lock plastic bag. Add the zest, green onions, soy sauce, sesame oil, sugar, ginger, garlic, pepper, and 1/4 cup water and mix well.
2. Add the meat, seal the bag, and turn it over to coat the meat with the marinade. Refrigerate overnight.
3. Preheat the oven to broil, placing a roasting pan on the rack. Remove the steak from the bag and set the marinade aside.
4. Pat the steak dry with paper towels and place it in a preheated roasting pan. Grill the steak, without turning, until browned and a thermometer inserted into the thickest part of the steak registers 130°F (55°C) for medium-rare, about 10 minutes. Let it rest for 5-10 minutes before slicing; do not discard any liquid from the pan.
5. Meanwhile, heat the marinade in a small saucepan over medium-high heat and simmer until slightly thickened. Add the orange marmalade and juices from the roasting pan. Slice the meat across the grain and sprinkle with green onions. Serve with the sauce.