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Grilled Beef Blade Steaks And Bell Peppers With Spicy Orang
Ingredients
- six (1-inch-thick) boneless beef blade steaks, pierced all over on both sides with a fork
- 2 lrg red bell peppers quartered the zest from 2 navel oranges removed with a vegetable peeler
- 1 c. fresh orange juice
- 1/3 c. vegetable oil
- 2 x garlic cloves
- 1 Tbsp. soy sauce
- 1 tsp dry warm red pepper flakes
- 1 Tbsp. cider vinegar
- 1/2 tsp salt
Directions
- In a large shallow dish arrange the blade steaks in one layer and add in the bell peppers. In a blender blend together the orange zest, the orange juice, the oil, the garlic, the soy sauce, the red pepper flakes, the vinegar, and the salt till the marinade is smooth, pour the marinade over
- the steaks and peppers, coating them thoroughly, and let the mix marinate, covered and chilled, overnight.
- Grill the steaks and the peppers, the marinade discarded, on an oiled rack
- set 5 to 6 inches over glowing coals for 8 min on each side for medium-rare steaks, transfer them to a platter, and let the steaks stand for 5 min.
- Serves 6.
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