| 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 |
lg |
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 |
tb |
Soy sauce |
| 1 |
ts |
Dried hot red pepper flakes |
| 1 |
tb |
Cider vinegar |
| 1/2 |
ts |
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
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