Tropical Fiesta Steak
1/4 cup frozen orange juice concentrate, thawed
3 Tbsp. cooking oil
2 Tbsp. honey
1 Tbsp. spicy brown or Dijon-style mustard
1 Tbsp. sliced green onion
1 tsp. snipped fresh mint or ¼ tsp. dried mint, crushed
Several dashes bottled hot pepper sauce
1 1/2 lbs. boneless beef sirloin steak, cut 1 to 1½ 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 Tbsp. sliced green onion
2 tsp. lemon juice
Romaine leaves (optional)
Grilled sliced yams (optional)
Grilled red onion wedges (optional)
For marinade, in a small mixing bowl stir together orange juice concentrate, cooking oil, honey, mustard, 1 tablespoon sliced green onion, mint, and hot pepper sauce. Set aside ¼ cup of the mixture to make the relish; cover and chill til needed. Place the steak in a plastic bag set in a shallow bowl. Pour the remaining marinade over meat. Seal the bag and turn to coat the meat with marinade. Chill for 12 to 24 hours, narning the bag occasionally.
For relish, in a medium bowl combine reserved ¼ cup marinade, sweet pepper, apple, pear, peach, celery, the 2 tablespoons green onion, and the lemon juice. Cover and chill till serving time, up to 24 hours. Remove the steak from the plastic bag, reserving marinade.
Grill steak on the rack of an uncovered grill directly over medium coals to desired doneness, turning once and brushing occasionally with marinade till the last 10 minutes of grilling. Allow 18 to 22 minutes for medium doneness for a 1″ thick steak or 36 to 40 minutes for medium doneness for a 1 1/2″ thick steak.
To serve, bias-slice steak into thin strips; arrange on romaine leaves, if desired. Top steak with fruit relish. Serve with yam slices and onion wedges, if desired.
Makes 6 servings.
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