Flank Steak Sangrita

Ingredients:

1 beef flank steak (3 pounds)
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic
1 tsp. dried thyme (crushed)
1/4 cup frozen orange juice (thawed and undiluted)
3 Tbls. vegetable oil
Fruity Wine Sauce (recipe below)

Directions:

Lightly score and rub steak with salt, pepper, thyme and garlic. In shallow glass pan, combine orange juice and oil. Add steak; turn to coat with marinade. Cover and refrigerate
at least 1 hour. Drain meat; reserve marinade. Grill steak, on covered grill, over medium hot charcoal briquets 8 to 10 minutes on each side, turning once and basting often with
marinade, until done. Cut meat across grain into diagonal slices. Serve with Fruity Wine Sauce.

Fruity Wine Sauce

Ingredients:

1 and 1/2 cups red wine
1 orange (thinly sliced)
1 lime (thinly sliced)
1 apple (thinly sliced)
3/4 cup chopped green onions
1/2 cup butter or margarine
2 Tbls chopped parsley

Directions:

In a small saucepan, combine red wine, fruit and green onion; bring to a boil. Stir in butter and parsley; cook and stir until butter is melted and sauce is hot. Makes 2 cups of sauce.