INGREDIENTS
¾ cup frozen Florida orange juice or grapefruit juice concentrate, thawed
1 or 2 jalapeno peppers, seeded and finely chopped
1 teaspoon black pepper
1 teaspoon paprika
½ cup water
1 1 to 1 ½ pound beef flank steak
¼ cup thinly sliced green onions
2 tablespoons snipped parsley
1 tablespoon lime juice
Dash salt
2 Florida oranges. Peeled, seeded and chopped
1 Florida grapefruit, sliced (optional)
6 6-7 inch four tortillas, warmed
PREPARATION
• For marinade, in small bowl combine thawed orange or grapefruit juice concentrate, finely chopped jalapeno pepper, black pepper and paprika. Reserve 2 tablespoons of the mixture for salsa. Add the water to remaining 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 2 to 24 hours; turn bag occasionally.
• For salsa, in a nonmetallic bowl stir together the 2 tablespoons juice concentrate mixture, onions, parsley, lime juice and salt. Add chopped oranges and grapefruit; stir gently. Cover and chill at least 30 minutes to blend flavors.
• Remove meat from bag. Discard marinade. Place meat on the grill rack of an uncovered grill. Grill directly over medium coals. Turning once, allowing 12 to 14 minutes for medium-rare.
• Thinly slice meat. If desired, garnish with jalapenos and grapefruit slices. Serve with salsa and warmed tortillas.
Yield: 6 main dish servings
To broil: place steak on the unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes. Turn and broil 7 to 8 minutes more for medium-rare. Serve as above.