Flank Steak & Orange Slices
|Flank steak||1 1⁄2 Pound, trimmed of excess fat|
|Orange juice||1⁄2 Cup (8 tbs)|
|Instant minced onion||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Salad oil||3 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Ground cumin||3⁄4 Teaspoon|
|Oranges||3 Large, peeled and sliced|
Place meat in a 9 by 13-inch dish.
In a bowl, stir together orange juice, onion, garlic, pepper, oil, vinegar, and cumin.
Pour over meat and turn meat to coat.
Cover and refrigerate until next day, turning occasionally.
Lift meat from marinade and drain briefly .
Place meat on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning once and basting several times with marinade, until done to your liking; cut to test (10 to 14 minutes for medium-rare).