Ingredients
1
pound beef flank steak, trimmed of fat
1/3
cup reconstituted organic orange juice concentrate
1/4
cup snipped fresh cilantro
2
tablespoons red wine vinegar
1
tablespoon olive oil
4
cloves garlic, minced
2
teaspoons ground cumin
1
teaspoon ground coriander
1/4
teaspoon salt
1/4
teaspoon crushed red pepper
2
red and/or green sweet peppers, halved
1
red onion, cut into 1/2-inch-thick slices
Preparation
Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish.
For marinade: In a small bowl, stir together orange juice, cilantro, vinegar, oil, garlic, cumin, coriander, salt, and crushed red pepper. Pour over steak in bag. Seal bag; turn to coat steak. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.
Drain steak, reserving marinade. Brush sweet pepper halves and onion slices with reserved marinade; discard any remaining marinade. Set vegetables aside. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 8 minutes. Turn steak. Place vegetables, cut sides down, on grill rack with steak. Grill steak and vegetables for 9 to 13 minutes or until steak is medium doneness (160°F) and vegetables are crisp-tender, turning vegetables occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place steak and later vegetables on grill rack over heat. Cover and grill as above.)
To serve, thinly slice steak across the grain and cut sweet peppers into strips. Serve with grilled onion.
