Ingredients:
3/4 cup frozen orange juice or 3/4 cup grapefruit juice concentrate, thawed
1 -2 jalapeno peppers, seeded and finely chopped
1 teaspoon black pepper
1 teaspoon paprika
1/2 cup water
3 lbs flank steaks
1/4 cup green onions, thinly sliced
2 tablespoons parsley, snipped
1 tablespoon lime juice
1 dash salt
2 oranges, peeled, seeded and chopped
1 grapefruits, peeled, seeded and chopped
to taste jalapeno peppers (optional)
1 grapefruits, sliced (optional)
6 tortillas, warmed ( 6-inches)
Directions:
For marinade, in a small bowl combine thawed orange or grapefruit juice concentrate, finely chopped jalapeno pepper, black pepper and paprika. Reserve 2 tablespoons of the mixture of 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, the 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.
To Broil: Place steak on the unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes.
To warm tortillas, stack them and wrap in foil. Heat in a 350 degree oven for 10 minutes.
Servings: 6
Time preparation: 0 min.
Time total: 0 min.