Marinated flank steak with citrus salsa
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Frozen Florida Orange or Grapefruit juice CONCEN- TRATE thawed or 2 jalapeno peppers, - seeded and finey chopped |
| 1 | teaspoon | Paprika |
| 1 | each | 1 to 1 1/2 lb beef flank stk |
| 2 | eaches | Florida oranges |
| 1 | each | Florida grapefruit |
| ¼ | cup | Sliced green onions |
| 2 | tablespoons | Snipped parsley |
| 1 | tablespoon | Lime juice |
| Dash salt | ||
| Jalapeno peppers (opt.) | ||
| 1 | each | Florida grapefruit sliced - optional |
| 6 | eaches | 6 - 7 inch Flour tortillas - warmed |
Directions
For marinade, in a bowl combine thawed juice concentrate, finely chopped jalapeno peppers, paprika, and 1 tsp black pepper. Reserve 2 tbs of the mixture for the salsa. Add ½ cup water to the remaining marinade mixture.
Score steak by making shallow cuts at 1 inch intervals diagonally across steak in a diamond pattern. Repeat on second side. Place in a plastic bag set in a shallow dish. Pour marinade over steak; close bag. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.
For salsa, peel, seed, and chop the two oranges and one grapefruit.
In a nonmetallic bowl, combine the chopped fruit, 2 tbs juice mixture, onions, parsley, lime juice, and salt. Stir gently. Cover; chill at least 30 minutes to blend flavors.
Remove meat from bag; discard the marinade. Place meat on the grill rack of an uncovered grill. Grill directly over medium coals, turning once, allowing 12 to 14 minutes for med. rare. Thinly slice meat. If desired, garnish with jalapenos and grapefruit slices. Serve with salsa and warmed tortillas.
From the Florida Citrus Council Submitted By ROGER MARTIN On 08-19-95