Tropical Fiesta Steak
|Frozen orange juice concentrate||1⁄3 Cup (5.33 tbs), thawed|
|Cooking oil||3 Tablespoon|
|Sliced green onion||1 Tablespoon, sliced|
|Spicy brown mustard/Dijon-style mustard||2 Teaspoon|
|Snipped mint/1/4 teaspoon dried mint, crushed||1 Teaspoon (Use Fresh)|
|Bottled hot pepper sauce||6 Drop|
|Boneless beef sirloin steak||1 1⁄2 Pound|
|Chopped red sweet pepper||1⁄2 Cup (8 tbs)|
|Chopped apple||1⁄2 Cup (8 tbs) (Red Colored)|
|Chopped pear||1⁄2 Cup (8 tbs)|
|Chopped peeled peaches||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Sliced green onion||2 Tablespoon|
|Lemon juice||2 Teaspoon|
|Pineapple mustard||1 Cup (16 tbs)|
1 For marinade, in a small mixing bowl stir together the orange juice concentrate, oil, honey, the 1 tablespoon green onion, the mustard, mint, and hot pepper sauce. Remove 1/4 cup of the mixture to make the relish; cover and refrigerate until needed.
2 Place the steak in a large plastic bag set in a shallow bowl. Pour remaining marinade over meat. Seal bag; turn to coat meat with the marinade. Marinate meat in the refrigerator for 12 to 24 hours, turning the bag occasionally.
3 For the fruit relish, in a medium mixing bowl combine the reserved marinade, the sweet pepper, apple, pear, peach, celery, the
2 tablespoons green onion, and the lemon juice. Cover and refrigerate until serving time, up to 24 hours. If desired, make Pineapple-Mustard Sauce and refrigerate until serving time, up to 24 hours.
4 Remove steak from bag, reserving marinade. Grill steak, uncovered, directly over medium-hot coals until desired doneness. (Allow 12 to
15 minutes for medium doneness on a 1-inch-thick steak or 18 to 22 minutes for medium doneness on a 1 1/2 inch-thick steak.) During cooking, turn once and brush occasionally with marinade. Season to taste with salt and pepper.