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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Number of Servings: 6 |
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Directions: In a large shallow pan arrange the blade steaks in one layer and add the be
peppers . In a blender, blend the orange zest, juice, oil, garlic, soy sauc
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-
inches over the coals for 8 min. each side for med-rare. Transfer the steak
to a platter and let the steaks stand for 5 min.
| Ingredients:
6 1" boneless beef blade steak
2 large Bell pepper; quartered
2 Navel oranges
1 Cup(s) Sherry, dry
1/3 Cup(s) Peeled garlic cloves
2 Cl Garlic
1 Tablespoon(s) Cloves garlic -- chopped
1 Teaspoon(s) Cider vinegar
1/2 Teaspoon(s) Cloves of Garlic, unpeeled
1 Teaspoon(s) Red pepper flakes |
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