1/2 cup soy sauce
1/4 cup chopped green onions
3 tablespoons lime juice
2 tablespoons brown sugar
1/8 teaspoon hot pepper sauce
1 garlic clove, minced
1-1/2 pounds beef top sirloin steak (about 1 inch thick)


2 navel oranges, peeled, sectioned and chopped
1/4 cup chopped green onions
2 tablespoons orange juice
2 tablespoons red wine vinegar
2 tablespoon chopped lemon
1 tablespoon chopped lime
1 tablespoon sugar
1 tablespoon minced fresh cilantro
1 teaspoon minced jalapeno pepper
1/2 teaspoon grated lemon zest
1/2 teaspoon grated lime zest
1/8 teaspoon salt


In a shallow dish, combine the first six ingredients; add beef. Cover and refrigerate for 2 hours or overnight, turning occasionally.
Drain and discard marinade. Broil or grill steak, uncovered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Combine salsa ingredients in a bowl. Cut steak across the grain into thin slices. Serve with salsa.


Prep: 15 min. + marinating Grill: 15 min.
Makes 4-6 servings