| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | August 1992 | 1 | Servings | |
INGREDIENTS
| Six, 1-inch-thick | ||
| boneless beef blade | ||
| steaks pierced all | ||
| over on both sides | ||
| with a fork | ||
| 2 | Red bell peppers, quartered | |
| The zest from 2 navel | ||
| oranges removed with a | ||
| vegetable peeler | ||
| 1 | c | Fresh orange juice |
| 1/3 | c | Vegetable oil |
| 2 | Garlic cloves | |
| 1 | T | Soy sauce |
| 1 | t | Dried hot red pepper flakes |
| 1 | T | Cider vinegar |
| 1/2 | t | Salt |
INSTRUCTIONS
In a large shallow dish arrange the blade steaks in one layer and add the bell peppers. In a blender blend together the orange zest, the orange juice, the oil, the garlic, the soy sauce, the red pepper flakes, the vinegar, and the salt until the marinade is smooth, pour the marinade over the steaks and peppers, coating them thoroughly, and let the mixture marinate, covered and chilled, overnight. Grill the steaks and the peppers, the marinade discarded, on an oiled rack set 5 to 6 inches over glowing coals for 8 minutes on each side for medium-rare steaks, transfer them to a platter, and let the steaks stand for 5 minutes. Serves 6. Gourmet August 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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