Grilled Beef Blade Steaks With Spicy Orange Marinade
These grilled steaks have a little heat to them. They marinate over night, absorbing absolutely all the flavors. When you come home from work the next day, they will be ready for the grill.
- 6 boneless beef blade steaks, pierced all over
- 2 large bell pepper, quartered
- 2 zest of navel oranges
- 1 cup orange juice
- 1/3 cup vegetable oil
- 2 cloves garlic
- 1 tablespoon soy sauce
- 1 teaspoon cider vinegar
- 1/2 teaspoon salt
- 1 teaspoon red pepper flakes
1 In a large shallow pan, arrange the blade steaks in one layer and add the bell peppers.
2 In a blender, blend the orange zest, juice, oil, garlic, soy sauce, red pepper flakes, vinegar, and the salt until the marinade is smooth; pour over the steaks and the peppers, coating them thoroughly and letting the mixture marinate. Cover and chill overnight.
3 On an oiled rack 5-6 inches over the coals, grill the steaks and the peppers for about 8 minutes on each side for medium-rare; discard the marinade in the pan.
4 Transfer the steaks to a platter and serve.