Orange-rosemary steaks
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Boneless beef chuck top blade steaks, cut 3/4 to 1 inch thick (about 4 steaks) |
| ⅓ | cup | Orange juice |
| 1 | tablespoon | Vinegar, balsamin; OR |
| 1 | tablespoon | Vinegar, red wine |
| 1 | tablespoon | Onion; finely chopped |
| ½ | teaspoon | Rosemary, dried; crushed |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper, coarse grind |
Directions
Combine orange juice, vinegar, onion and rosemary. Place beef steaks in plastic bag; add marinade, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 6 hours, turning occasionally. Remove steaks from marinade and place on grid over medium coals. Grill 17 to 22 minutes for rare to medium, turning once. Season with salt and pepper. Carve into thin slices.
210 calories per serving. Preparation time: 5 minutes Marinating time: 30 minutes Cooking time: 17 to 22 minutes SOURCE: Marinate and Grill Beef Recipes, 1991 Beef Industry Council From Simply Southern the Fall 1994 Southern Living Cooking School Typos by Nancy Coleman.
From: Nancy Coleman Date: 09-26-94
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