Made Southwestern Flank Steak

A great steak to enjoy for a Country Christmas dinner or a 99 degree Texas evening.  In December 2007, you would have found me having a major anxiety attack at the thought of just preparing the marinade for this flank steak, to be served at my family's Christmas dinner the next day.  But I did just that with a little help from a great sister-in-law who prepared me for the task.  Now, 3 1/2 years later, I am a big girl mixing the marinade, scoring the steak and making the fresh Triple-Fruit Salsa.  Look at me now - thanks ET!!

1 (1 1/2 lb.) flank steak

1/4 c, orange juice

2 tbs. chili sauce

2 tbs. soy sauce

2 tbs. olive oil

1 tsp. honey

2 garlic cloves, minced

1 1/2 tsp. grated orange rind

2 tbsp. chili powder

1/2 tsp. salt

1/4 tsp. ground red pepper

1 medium-size orange, thinly sliced

Triple-Fruit Salsa (see below)

Garnishes: orange wedges, fresh cilantro sprigs

Score steak diagonally across the grain at 1-inch intervals and set aside until combining with the marinade and orange slices.

Combine orange juice and next 9 ingredients.  Place oranges on top of steak in zip-lock bag.  Pour marinade over steak and orange slices.

Seal and marinate for 8+ hours.  The longer the better!!

Remove steak from marinade, discarding marinade.  Grill steak, covered over medium-high heat (350-400 degrees) 7 to 8 minutes on each side or to desired doneness.  Let stand 5 minutes.

To serve, slice steak diagonally across the grain into thins slices.  Top with Triple-Fruit Salsa.

1 c. diced fresh pineapple, undrained
1 c. chopped fresh mango

1 kiwi, peeled and chopped

3/4 c. diced sweet red pepper

3 tbsp. minced, fresh cilantro

1 1/2 tbsp. sugar

1 1/2 tbsp. white wine vinegar

1/4 tsp. dried crushed red pepper

Combine all ingredients in a small bowl, tossing gently.  Cover and chill up to 8 hours.  Let stand at room temperature before serving with a slotted spoon to drain the juice.

Father-in-laws will love this!!  Glad you joined us for dinner, Poppy!!