Grilled Beef Blade Steaks with Spicy Orange Marinade
adapted from Gourmet (August 1992)
three 1-inch-thick boneless beef blade steaks, pierced or scored
1 tsp orange zest
1 cup orange juice
1/3 cup vegetable oil
2 garlic cloves, minced
1 TBSP soy sauce
1 tsp dried hot red pepper flakes
1 TBSP cider vinegar
1/2 tsp salt
Arrange steaks in shallow baking dish in one layer. In blender, combine marinade ingredients until smooth. Pour over steaks, coating them thoroughly, and let mixture marinate, covered and chilled, overnight.
Grill the steaks. In my grill pan, five minutes per side, and four minutes of resting on a side plate was sufficient for a lovely medium rare.
Assessment: The consensus at the table seemed to be that it was too mild. Certainly not spicy enough, and the barest hint of tang from the citrus. While the dish was fine, I doubt it will make a repeat appearance on the menu.Posted by Jennifer at September 4, 2003 10:02 AM