Summer bottom blade steak

Preparation time 15 minutes

Total time: 1 hour

Ingredients

10 mL (2 tsp.) finely chopped pink grapefruit rind
75 mL (1/3 cup) pink grapefruit juice
75 mL (1/3 cup) light tamari sauce
75 mL (1/3 cup) olive oil
1 boneless bottom blade roast cut in 2 steaks, approx. 1.25 cm (1/2 inch) thick
60 mL (1/4 cup) finely chopped chives

Preheat barbecue to medium-high.
On a work surface, prick steaks in several places with a fork. Place in a shallow dish.
In a small bowl, combine olive oil, tamari sauce, grapefruit juice, grapefruit rind and chives.
Pour this marinade onto the steaks and cover dish with plastic wrap. Marinate steaks in fridge for 2 hours, turning them over 3 times as they marinate.
Remove steaks from marinade and drain well. Discard remaining marinade. Place steaks on oiled barbecue rack and grill, uncovered, for 5 to 6 minutes per side, or until desired doneness. Remove from barbecue.
Serve a half-steak per guest, along with a citrus tabbouleh salad.

Variation: For a Mexican note, replace grapefruit juice and rind by lime juice and rind.Add 60 mL chopped fresh coriander and 5 mL cumin seeds.