| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Cyberealm, Mexican, Meats |
4 |
Servings |
INGREDIENTS
| 1 |
|
20 oz top sirloin steak |
| 2 |
tb |
Vegetable oil |
| 1/2 |
ts |
Dried leaf oregano, crushed |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Coarsely ground pepper |
| 1/4 |
c |
Orange juice |
| 1 |
tb |
Lime juice |
| 2 |
ts |
Cider vinegar |
| 2 |
|
Orange slices, 1/2" thick |
INSTRUCTIONS
Place steak in a shallow glass baking dish. Rub with oil on each side.
Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime
juice, and vinegar over the steak. Cover and refrigerate overnight for
best flavor or several hours, turning occasionally.
To cook, bring meat to room temperature. Prepare and preheat charcoal
grill (or gas grill). Drain meat, reserving marinade. Place steak on
grill. Top with orange slices. Occasionally spoon reserved marinade
over steaks as they cook. Grill 3-4 minutes on each side, or until
medium- rare. Cook longer if desired. Remove orange slices to turn
steak. Replace orange slices on top of steak.
Source: Stephanie Needham, Cyberealm BBS
Originally posted: Aug.2, 1992
Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
315-786-1120
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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