BEEF MEDALLIONS WITH SPANISH COUSCOUS SALAD

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Beef Medallions with Spanish Couscous Salad image

Number Of Ingredients 5

1 Grated zest and juice medium orange
1/4 cup Each minced onion and cider vinegar
1 teaspoon Each chopped garlic and crushed dried rosemary
1/2 teaspoon Each salt, pepper and ground cumin
4 Beef marinating medallions (inside round, sirloin tip, cross rib)

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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