Tropical Fiesta Steak Recipe
Ingredients
| 1/3 cup frozen orange juice concentrate, thawed | ||
| Cooking oil | 3 Tablespoon | |
| Honey | 3 Tablespoon | |
| 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 | ||
| Sweet red pepper | 1/2 Cup (16 tbs), chopped | |
| Red apple | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup chopped pear | ||
| 1/2 cup chopped peeled peach | ||
| Celery | 1/4 Cup (16 tbs), chopped | |
| 2 tablespoons sliced green onion | ||
| Lemon juice | 2 Teaspoon | |
| 1 recipe Pineapple-Mustard | ||
| Salt | To Taste | |
| Pepper | To Taste | |
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.
Chef
