Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Frozen Florida Orange or 1/4 c Sliced green onions
-Grapefruit juice CONCEN- 2 tb Snipped parsley
-TRATE thawed 1 tb Lime juice
1 ea -or 2 jalapeno peppers, - Dash salt
-seeded and finey chopped Jalapeno peppers (opt.)
1 ts Paprika 1 ea Florida grapefruit sliced -
1 ea 1 to 1 1/2 lb beef flank stk - optional
2 ea Florida oranges 6 ea 6 - 7 inch Flour tortillas -
1 ea Florida grapefruit - warmed

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 1/2 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

Browse by categories