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Ingredientes
- 1Â 1/4 lb Boneless beef chuck top blade steaks, cut 3/4 to 1 inch thick (about 4 steaks)
- 1/3 c. Orange juice,
- 1 Tbsp. Balsamin vinegar
- 1 Tbsp. Red wine vinegar,
- 1 Tbsp. Onion, finely minced
- 1/2 tsp Rosemary, dry crushed
- 1/4 tsp Salt,
- 1/4 tsp Black pepper, coarse grind
Direcciones
- Combine orange juice, vinegar, onion and rosemary. Place beef steaks in plastic bag; add in marinade, turning to coat. Close bag securely and marinate in refrigerator 30 min or possibly up to 6 hrs, turning occasionally. Remove steaks from marinade and place on grid over medium coals. Grill 17 to 22 min for rare to medium, turning once. Season with salt and pepper. Carve into thin slices.
- Preparation Time: 5 min Marinatingtime: 30 min
- Cooking Time: 17 to 22 min
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 202 | 68% |
| Total Fat 22.36g | 28% |
| Saturated Fat 9.0g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 224mg | 9% |
| Potassium 360mg | 10% |
| Total Carbs 2.55g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.83g | 1% |
| Protein 19.9g | 32% |
