Marinated Flank Steak with Citrus Salsa
Makes 6 servings

3/4 cup frozen Florida orange or grapefruit juice concentrate, thawed
1 or 2 fresh jalapeno peppers, seeded and finely chopped
1 teaspoon paprika
1 to 1.5 pound beef flank steak
1/4 cup thinly sliced green onions
2 tablespoons snipped parsley
1 tablespoon lime juice
2 Florida oranges, peeled, seeded, and chopped
1 Florida grapefruit, peeled, seeded, and chopped
6 (6-to-7 inch) flour tortillas, warmed
Jalapeno peppers (optional)
1 Florida grapefruit, sliced (optional)

For marinade, in a small bowl combine thawed concentrate, chopped jalapeno pepper, paprika, and 1 teaspoon black pepper. Reserve 2 tablespoons of the mixture for the salsa. Add 1/2 cup water to the remaining mixture. Score flank by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on second side. Place meat in a plastic bag set in a shallow dish. Pour marinade over steak; close bag. marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.

For salsa, in a nonmetallic bowl stir together the reserved 2 tablespoons marinade mixture, the onions, parsley, lime juice and dash salt. Add chopped citrus fruit; stir gently. Cover and chill at least 30 minutes to blend flavors.

To Grill: Remove meat from bag. Discard marinade. Place steak on the rack of an uncovered grill directly over medium coals. Grill, turning once, allowing 12 to 14 minutes for medium-rare.

To Broil: Remove meat from bag. Discard marinade. Place steak on the unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes. Turn and broil 7 to 8 minutes more for medium-rare.

To serve, thinly slice meat. If desired, garnish with jalapeno peppers and grapefruit slices. Serve with salsa and warmed tortillas. (To warm tortillas, stack them and wrap in foil. Heat in a 350 degree oven for 10 minutes).