| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Orange juice |
| 2 |
|
Cloves garlic, minced |
| 2 |
T |
Lemon juice |
| 1 |
|
Lemon or orange, grated rind |
|
|
of |
| 2 |
t |
Vegetable oil |
| 1/4 |
t |
Coarse pepper |
| 1 |
lb |
Flank steak, 500g |
INSTRUCTIONS
Source: LightHearted Everyday Cooking, by Anne Lindsay "This steak is
lean, full of flavour and economical, when marinated." In measuring
cup, combine orange juice, garlic, lemon juice and rind, oil and
pepper; mix well Place steak in plastic bag or shallow dish; pour
marinade over. Cover and refrigerate for 1 hour or up to 1 day,
turning steak once or twice Remove steak from marinade; broil or
barbque for 4 to 5 minutes on each side or until the desired doneness
is reaached.. Cut diagonally across the grain into thin slices.Serve
hot or cold. Posted to JEWISH-FOOD digest V97 #073 by
alotzkar@direct.ca (Al) on Mar 5, 1997
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