Charcoal Broiled Steak Orange Marinade
|Skirt steak/Sirloin / top round||2 Pound|
|Freshly ground pepper||To Taste|
|Sugar||1⁄4 Cup (4 tbs)|
|Fresh orange juice||1 1⁄3 Cup (21.33 tbs)|
|Lemon juice||2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Beef bouillon cubes||2|
|Whipping cream||1⁄2 Cup (8 tbs)|
If you intend to broil the steak over charcoal, cut it into bite-sized chunks and thread these on small bamboo or metal skewers.
To prepare the meat for cooking quickly over a camp stove, cut steaks diagonally across the grain into thin (about 1/4 inch) slices and about 2 inches long.
Rub meat with salt and pepper, and put in a polyethylene bag or a pan to marinate.
Caramelize the sugar in a heavy skillet over low heat, stirring constantly.
Add vinegar and orange juice; cook and stir until sugar dissolves again.
Add lemon juice and mustard, and pour over steak pieces.
Twist top of bag so it won't leak, or cover the pan; refrigerate overnight to marinate.
Before you leave home, pour off the marinade into a small pan, add bouillon cubes, and simmer until about half as much remains.
Add cream, stirring rapidly so it doesn't curdle; remove sauce from heat.
Cool and put into a container to carry to the picnic.Reheat the sauce at the picnic spot while you wait for coals to form in the hibachi.
Let each one broil his own skewered steaks over hot coals until done to his liking.(To cook steak on a camp stove, melt 3 or 4 tablespoons butter in a heavy frying pan; brown steak pieces 3 to 5 minutes per side; reheat orange sauce in the same pan.)