Best Grilled Beef Blade Steaks And Bell Peppers With Spicy Orange Marinade Recipes

Orange-Marinated Flank Steak image

Yield serves 4, 3 ounces beef and 1 tablespoon sauce per serving

Number Of Ingredients 9

2 teaspoons grated orange zest
1/3 cup orange juice
2 tablespoons sugar
2 tablespoons soy sauce (lowest sodium available)
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce (lowest sodium available)
1/2 teaspoon crushed red pepper flakes
1 1-pound flank steak, all visible fat discarded
Cooking spray

Steps:

In a medium glass dish, whisk together the orange zest, orange juice, sugar, soy sauce, vinegar, Worcestershire sauce, and red pepper flakes until the sugar is dissolved. Add the steak, turning to coat. Cover and refrigerate for 8 to 48 hours, turning occasionally.
Remove the steak from the dish, reserving the marinade.
Lightly spray a grill pan or grill rack with cooking spray. Heat the pan over medium-high heat or preheat the grill on medium high. Cook the steak for 4 to 5 minutes on each side, or until the desired doneness. Transfer to a cutting board and let stand for 3 minutes. Thinly slice on the diagonal.
Meanwhile, in a medium nonstick skillet, bring the marinade to a boil over medium-high heat. Boil for 3 minutes, or until reduced to 1/4 cup. Drizzle over the steak.
(Per Serving)
Calories: 209
Total Fat: 6.5g
Saturated: 3.0g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 3.0g
Cholesterol: 48mg
Sodium: 244mg
Carbohydrates: 11g
Fiber: 0g
Sugars: 10g
Protein: 24g
Dietary Exchanges
1/2 Carbohydrate
3 Lean Meat

Grilled Beef Blade Steaks and Bell Peppers with Spicy Orange Marinade image

Yield Serves 6

Number Of Ingredients 10

six 1-inch-thick boneless beef blade steaks, pierced all over on both sides with a fork
2 large red bell peppers, quartered
the zest from 2 navel oranges, removed with a vegetable peeler
1 cup fresh orange juice
1/3 cup vegetable oil
2 garlic cloves
1 tablespoon soy sauce
1 teaspoon dried hot red pepper flakes
1 tablespoon cider vinegar
1/2 teaspoon salt

Steps:

In a large shallow dish arrange the blade steaks in one layer and add the bell peppers. In a blender blend together the orange zest, the orange juice, the oil, the garlic, the soy sauce, the red pepper flakes, the vinegar, and the salt until the marinade is smooth, pour the marinade over the steaks and peppers, coating them thoroughly, and let the mixture marinate, covered and chilled, overnight.
Grill the steaks and the peppers, the marinade discarded, on an oiled rack set 5 to 6 inches over glowing coals for 8 minutes on each side for medium-rare steaks, transfer them to a platter, and let the steaks stand for 5 minutes.