Time 1h40m Number Of Ingredients 8 Steps:
Preheat oven to 450 degrees with rack in center. Between two sheets of plastic wrap, pound steak to 1/2-inch thickness with a meat mallet or heavy skillet. Using a sharp knife, score the steak on one side in a cross-hatched pattern. In a large bowl, whisk together oil, vinegar, and garlic. Marinate at least 20 minutes or up to overnight. Remove steak from marinade. Lay steak on cutting board, scored side down, with a short end facing edge of work surface. Cover steak with cheese, scallions, and peppers, leaving 1/2-inch border on the long sides and 2-inch border at the far short end. Season with salt and pepper. Starting from closest side, roll up tightly. Using kitchen twine, tie steak crosswise. Season with salt and pepper. Place, seam side down in a baking dish or on a rimmed baking sheet, and roast until juices run clear, 35 to 40 minutes for medium rare. Let rest 10 minutes, and remove string before slicing.
Time 1h20m Yield 8 Number Of Ingredients 10 Steps:
Stir the picante sauce, orange juice, oil, brown sugar, soy sauce, mustard, and ginger in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour or overnight. Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium-rare or to desired doneness, turning the beef over once during grilling and basting often with the picante sauce mixture. Heat the remaining picante sauce mixture in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened, stirring occasionally. Slice the beef and serve with the picante sauce mixture and rice. Sprinkle with the parsley. For a flavor twist, substitute 1 can (about 20 ounces) crushed pineapple, undrained, for the orange juice.
Time 25m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Stir the salsa, orange juice, oil, sugar, soy sauce, mustard and ginger in a shallow non-metallic dish or gallon size resealable plastic bag. Add the steak and turn to coat. Cover the dish or seal the bag and refrigerate for at least 1 hour or up to 24 hours. Lightly oil the grill rack and heat the grill to medium. Grill the steak to desired doneness, turning the steak over once during cooking and basting often with the marinade. Heat the remaining marinade in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the marinade is thickened. Slice the steak and serve with the rice and sauce. Sprinkle with the parsley. For a new flavor twist, substitute 1 can (20oz) crushed pineapple, undrained for the orange juice.
Time 1h35m Yield 8 Number Of Ingredients 10 Steps:
Mix the salsa, orange juice, oil, sugar, soy, mustard and ginger in a nonmetallic shallow dish or large resealable plastic bag. Add the steak and turn it to coat with marinade. Cover the dish or seal the plastic bag and refrigerate for at least 1 hour or up to 24 hours. Lightly oil the grill rack and heat the grill to medium. Grill steak until desired doneness, basting it frequently with marinade. Heat the remaining marinade in a small saucepan over medium-high heat to a boil. Reduce the heat to low and cook for 10 minutes. Slice the steak across the grain at a 45-degree angle to the cutting surface. Serve with the rice and the sauce. Top with the parsley.
Time 20m Yield 4 servings. Number Of Ingredients 9 Steps:
In a small bowl, combine the vinegar, chili sauce, sugar, garlic, parsley and seasonings. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork, basting occasionally with sauce.
Time 6h8m Yield 6 serving(s) Number Of Ingredients 10 Steps:
This steak is best served with the center red/pink, it is at it’s most tender state at that point. Place steak in sealable plastic bag. Add remaining ingredients, except butter, and place in refrigerator for 6 to 12 hours to marinate. Turn bag over at least four times during marination. Grill over hot hardwood coals, basting frequently with marinade, for about 8-10 minutes a side. Check for doneness. When done cut steak on diagonal across the grain. Serve with remaining marinade that has been heated to a boil with butter added. The flavors can be intensified by using your favorite smoking chips on the cooking coals (I use sassafras, hickory, or apple). Leftovers make excellent sandwiches when topped with bacon, tomato and melted cheese (Swiss, Cheddar, Smoked Gouda or Blue) and remaining marinade drizzled on top. I store the leftovers in the marinade to keep the steak moist and flavorful.
