| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Beef | 6 | Servings | |
INGREDIENTS
| 6 | 1" Boneless beef blade | |
| steaks pierced all over | ||
| 2 | Bell pepper, quartered | |
| 2 | Zest of navel oranges, Zest of navel oranges | |
| 1 | c | Orange juice |
| 1/3 | c | Vegetable oil |
| 2 | Cloves garlic | |
| 1 | T | Soy sauce |
| 1 | t | Cider vinegar |
| 1/2 | t | Salt |
| 1 | t | Red pepper flakes |
INSTRUCTIONS
In a large shallow pan arrange the blade steaks in one layer and add the bell peppers . In a blender, blend the orange zest, juice, oil, garlic, soy sauce, red pepper flakes, vinegar, and the salt untilthe marinade is smooth, pour over the steaks and the peppers coating them thoroughly and letting the mixture marinate, covered and chilled overnight. Grill the steaks and the peppers, discard the marinade, on an oiled rack 5-6 inches over the coals for 8 min. each side for med-rare. Transfer the steaks to a platter and let the steaks stand for 5 min.
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