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Tropical Fiesta Steak

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Ingredients
  Frozen orange juice concentrate 1⁄3 Cup (5.33 tbs), thawed
  Cooking oil 3 Tablespoon
  Honey 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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Grilling
Ingredient: 
Beef

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