A citrus marinade tenderizes and flavors lean beef.
11 ingredients
2 pepper Peppers jalapeno raw
8 fl oz Orange juice raw
1 tsp Paprika
1 tsp Pepper black
1 lb Beef flank steak lean and fat trimmed to 0" raw
2 fruit (2-5/8" dia) Oranges raw
1 fruit (3-3/4" dia) Grapefruit pink or red raw
2 tbsp Parsley fresh or raw herb
1 tablespoon Lime juice
1/8 tsp Salt
1/4 cup, chopped Onions green spring or scallions raw
5 steps
- Seed and finely chop the jalapeno peppers. For marinade, in a bowl combine the jalapeno peppers, orange juice, paprika, and black pepper. Set aside 2 tablespoons of the mixture for the salsa.
- Score the steak by making shallow cuts at 1-inch intervals diagonally across the entire steak. Turn over and repeat on other side. Place the steak in a plastic bag or in a shallow dish. Pour the marinade over the steak. Seal and marinate in the refrigerator for at least 2 hours. Turn at least once so marinade covers the entire steak.
- For salsa, peel, seed, and chop the 2 oranges and grapefruit into small pieces. Chop the parsley. In a bowl, combine the fruit, the reserved 2 tablespoons marinade mixture, parsley, lime juice, and salt. Toss gently, cover and chill for at least 30 minutes for flavors to blend.
- Place the steak on an uncovered grill or broiler pan. Grill or broil over medium heat for about 12-14 minutes to desired degree of doneness. Allow the steak to rest for 10 minutes, then cut across the grain into thin slices.
- Divide sliced steak into 6 equal servings (about 2 oz cooked per serving). Serve with salsa.
Tip:
You can serve with warm tortillas on side, if desired.
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