Ground coriander flavors marinade.
1 teaspoon grated orange peel
¾-cup orange juice
1-small onion, chopped
3-garlic pressed or minced
¼ cup white wine vinegar
1 ½ tablespoon ground coriander
1-teaspoon cracked black pepper
1-teaspoon dry basil leaves
4- Tender beefsteaks such as New York strip or loin (each about 8 oz, and about 1” thick)
Watercress sprigs
Salt
Mix orange peel, juice, onion, garlic, vinegar, coriander, pepper, and basil. Cover and chill ½ cup of the; mixture until serving. In a 9- inch pan, coat steaks with remaining marinade. Cover and chill, turning meat once, 4 hours or up to overnight.
Lift steaks from marinade and place on a grill, 4 inches from heat, over a solid bed of hot coals (you can hold your hand at grill level for only 2 to 3 seconds) Cook, turning once, until browned on outside and pink inside (cut to test), 14 to 18 minutes total. Place steaks on warm plates. Garnish with watercress. Offer reserved marinade to spoon over each piece. Sprinkle with salt to taste.
Makes 4 servings. Kazuko Nakane, Seattle. May 1987 Sunset.
