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Grilled Citrus Steak
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2/3 cup reduced-sugar orange marmalade
1/3 cup reduced-sodium soy sauce
1/3 cup lemon juice
1 tablespoon canola oil
2 pounds boneless beef top round steak (2 inches thick)
In a large bowl, combine the orange marmalade, soy sauce, lemon juice and oil.
Pour 1 cup marinade into a large resealable plastic bag. Score the surface of the
steak with shallow diagonal cuts, making diamond shapes. Add the steak to the
marinade. Seal bag and turn to coat; refrigerate for 6-8 hours, turning
occasionally. Cover and refrigerate remaining marinade. Coat grill rack with
cooking spray before starting the grill for indirect heat. Drain and discard
marinade from beef. Grill beef, covered, over direct medium-hot heat for 6-8
minutes or until browned, turning once. Place beef over indirect heat and
continue grilling for 25-30 minutes or until beef reaches desired doneness (for
medium-rare, a meat thermometer should read 145°; medium, 160°;
well-done, 170°.), basting occasionally with reserved marinade.
Yield: 6 servings.
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |