| 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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