2 teaspoons grated orange peel
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 flank steak (1 1/2 pounds)

Combine the orange peel, salt and cinnamon, rub over steak. Cover and refrigerate for 1 hour.
Broil steak 3-4 inches from the heat for 7-9 minutes on each side or until meat reaches desired doneness. Slice steak across the grain. Serve with cranberry sauce.

CRANBERRY SAUCE:
1/4 cup chopped green onions
1 garlic clove, minced
3/4 cup dried cranberries
1/2 cup reduced sodium beef broth
1/2 cup red wine (or reduced sodium beef broth)
1/2 cup cranberry juice
2 teaspoons cornstarch
2 tablespoons cold water
1/4 teaspoon salt
1/4 teaspoon pepper

In a saucepan coated with nonstick cooking spray, saute onions and garlic until tender. Add the cranberries, broth, wine (or broth)and cranberry juice. Bring to a boil. Reduce heat, simmer uncovered for 10 minutes. Combine cornstarch and water, stir into cranberry mixture. Bring to a boil, cook and stir for 2 minutes or until thickened. Stir in salt and pepper. Reduce heat to low, keep warm.