Number Of Ingredients 5
Steps:
- Combine orange juice and zest, onion, vinegar, garlic, rosemary, salt, pepper and cumin in large sealable bag.
- Pierce medallions with fork and place in bag with marinade. Refrigerate for 12 to 24 hours.
- Discard marinade; pat medallions dry with paper towelling.
- Place on lightly greased grill over medium-high heat; close lid and barbecue for 6 to 7 minutes per side for medium doneness.
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