Ingredients Jump to Instructions ↓

  1. cup frozen orange juice concentrate, thawed

  2. 3 Tbsp. cooking oil

  3. 2 Tbsp. honey

  4. 1 Tbsp. spicy brown or Dijon-style mustard

  5. 1 Tbsp. sliced green onion

  6. 1 tsp. snipped fresh mint or tsp. dried mint, crushed

  7. Several dashes bottled hot pepper sauce

  8. 1 lb. boneless beef sirloin steak, cut 1 to 1 inches thick

  9. cup chopped red sweet pepper

  10. cup chopped red apple

  11. cup chopped pear

  12. cup chopped, peeled peach 1/4 cup chopped celery

  13. 2 Tbsp. sliced green onion

  14. 2 tsp. lemon juice

  15. Romaine leaves

  16. Grilled sliced yams

  17. Grilled red onion wedges

  18. 1 tablespoon sliced green onion, mint, and hot pepper sauce. Set aside 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.

  19. 2 tablespoons green onion, and the lemon juice. Cover and chill till serving time, up to

  20. 24 hours. Remove the steak from the plastic bag, reserving marinade.

  21. 10 minutes of grilling. Allow

  22. 18 to 22 minutes for medium doneness for a

  23. 1" thick steak or 36 to 40 minutes for medium doneness for a

  24. 1 1/2" thick steak.

  25. 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.


Send feedback