| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Orange juice |
| 2 |
|
Cloves garlic, minced |
| 2 |
tb |
Lemon juice |
| 1 |
|
Lemon or orange, grated rind of |
| 2 |
ts |
Vegetable oil |
| 1/4 |
ts |
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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