Yield: 1 Servings
Measure | Ingredient |
---|---|
½ cup | Orange juice |
2 tablespoons | Balsamic or red wine |
\N \N | Vinegar |
1 tablespoon | Vegetable oil |
2 mediums | Green onions, finely |
\N \N | Chopped (2 Tablespoons) |
1 tablespoon | Chopped fresh thyme or |
\N \N | 1 teaspoon dried thyme |
1 teaspoon | Grated orange peel |
¼ teaspoon | Salt |
⅛ teaspoon | Pepper |
Mix all ingredients in shallow nonmetal dish or resealable plastic bag. Add 2 pounds beef or pork, turning to coat with marinade. Cover and refrigerate at least 6 hours but no more than 24 hours. Remove meat from marinade; reserve marinade. Grill meat as desired. Heat remaining marinade to boiling; boil and stir 1 minute. Serve marinade with grilled meat.
*Betty Crocker's Great Grilling