6 beef blade steaks, boneless
2 large red bell peppers -- quartered
2 navel oranges, zest of
1 cup fresh orange juice
1/3 cup vegetable oil
2 cloves garlic
1 tablespoon soy sauce
1 teaspoon dried hot red pepper flakes
1 tablespoon cider vinegar
1/2 teaspoon salt
Instructions:
* one inch thick Pierce the steaks all over with a fork. 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.
