In medium, shallow dish, combine marinade ingredients, adding pepper as desired; whisk until blended. Remove and reserve 3/4 cup for basting. With a sharp knife, lightly score both sides of beef steak in the marinade in dish, turning to coat. Cover and marinate in refrig. 30 minutes, turning once. Remove steak from maridade; discard marinade. Place steak over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, basting occasionally with reserved 3/4 cup marinade and turning once. Place remaining basting marinade in small saucepan; place on grid of grill and bring to a boil. Meanwhile, carve steak diagonally across the grain into thin slices; arrange on platter. Spoon hot marinnade over beef, as desired. Garnish with orange slices and rosemary sprigs. Serves 4 to 6 1st Prize Winner--National Beef Cook-Off 1997 Source: The Palm Beach Post -- 09/25/97 -- Food section firstname.lastname@example.org Recipe by: Chris Freymuller Posted to MC-Recipe Digest V1 #809 by Bill Spalding
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (19%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 2761.2mg||95 %|
|Potassium 259.2mg||7 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 27.2g|
|Protein 4.8g||7 %|
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Calories per serving: 160
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