Tropical Fiesta Steak Recipe
Tropical Fiesta Steak made with this recipe looks nice in addition to tasting great! A delicious Tropical Fiesta Steak gets its taste from Beef. I am sure both of us will be in agreement that this Tropical Fiesta Steak is truly scrumptious.
Ingredients
1/3 cup frozen orange juice concentrate, thawed
3 tablespoons cooking oil
3 tablespoons honey
1 tablespoon sliced green onion
2 teaspoons spicy brown or Dijon-style mustard
1 teaspoon snipped fresh mint or 1/4 teaspoon dried mint, crushed
Few drops bottled hot pepper sauce
1 1 1/2-pound boneless beef sirloin steak, cut 1 to 1 1/2 inches thick
1/2 cup chopped red sweet pepper
1/2 cup chopped red apple
1/2 cup chopped pear
1/2 cup chopped peeled peach
1/4 cup chopped celery
2 tablespoons sliced green onion
2 teaspoons lemon juice
1 recipe Pineapple-Mustard
Sauce (optional)
Salt and pepper
Directions
1 For marinade, in a small mixing bowl stir together the orange juice concentrate, oil, honey, the 1 tablespoon green onion, the mustard, mint, and hot pepper sauce. Remove 1/4 cup of the mixture to make the relish; cover and refrigerate until needed.
2 Place the steak in a large plastic bag set in a shallow bowl. Pour remaining marinade over meat. Seal bag; turn to coat meat with the marinade. Marinate meat in the refrigerator for 12 to 24 hours, turning the bag occasionally.
3 For the fruit relish, in a medium mixing bowl combine the reserved marinade, the sweet pepper, apple, pear, peach, celery, the
2 tablespoons green onion, and the lemon juice. Cover and refrigerate until serving time, up to 24 hours. If desired, make Pineapple-Mustard Sauce and refrigerate until serving time, up to 24 hours.
4 Remove steak from bag, reserving marinade. Grill steak, uncovered, directly over medium-hot coals until desired doneness. (Allow 12 to
15 minutes for medium doneness on a 1-inch-thick steak or 18 to 22 minutes for medium doneness on a 1 1/2 inch-thick steak.) During cooking, turn once and brush occasionally with marinade. Season to taste with salt and pepper.
2 Place the steak in a large plastic bag set in a shallow bowl. Pour remaining marinade over meat. Seal bag; turn to coat meat with the marinade. Marinate meat in the refrigerator for 12 to 24 hours, turning the bag occasionally.
3 For the fruit relish, in a medium mixing bowl combine the reserved marinade, the sweet pepper, apple, pear, peach, celery, the
2 tablespoons green onion, and the lemon juice. Cover and refrigerate until serving time, up to 24 hours. If desired, make Pineapple-Mustard Sauce and refrigerate until serving time, up to 24 hours.
4 Remove steak from bag, reserving marinade. Grill steak, uncovered, directly over medium-hot coals until desired doneness. (Allow 12 to
15 minutes for medium doneness on a 1-inch-thick steak or 18 to 22 minutes for medium doneness on a 1 1/2 inch-thick steak.) During cooking, turn once and brush occasionally with marinade. Season to taste with salt and pepper.
