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Orange Rosemary Steaks


      1 1/4 pounds boneless beef chuck blade steak, (see Note)
      1/3 cup orange juice
      1 tablespoon balsamic vinegar, or red wine vinegar
      1 tablespoon finely chopped onions
      1/2 to 3/4 teaspoon dried rosemary, crushed
      1/4 teaspoon salt
      1/4 teaspoon coarsely ground black pepper


    Combine orange juice, vinegar, onion and rosemary. Place beef steaks in plastic bag;  add marinade, turning to coat. Close bag securely and marinate in refrigerator 30 minutes  or up to 6 hours, turning occasionally. Remove steaks from marinade and place on grid over  medium coals*. Grill 17 to 22 minutes for rare (140 degrees F) to medium (160 degrees F),  turning once. Season with salt and pepper. Carve into thin slices.

    *Test about 4 inches above coals for medium with 4-second hand count.

    Note: Use top blade steaks, cut 3/4 to 1 inch thick (about 4 steaks).

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