• Prep Time: 15 min
• Total Time: 1 hr min
• Makes: 6 servings
  
  1 cup orange juice
• 1/2 cup A.1. Original Steak Sauce
• 1 serrano chile, stem removed
• 1 boneless top beef sirloin steak (1-1/2 lb.), cut 3/4 inch thick
• 3 cups broccoli florets, steamed

PLACE orange juice, steak sauce and chile in blender container; cover. Blend until smooth. Pour into small saucepan. Bring just to boil. Remove from heat. Remove 1/4 cup of the orange juice mixture for brushing onto steak as it cooks; reserve 1/2 cup of the remaining orange juice mixture for serving with the cooked steak. Store in separate containers. Pour remaining orange juice mixture over steak in resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 min. to marinate.

PREHEAT grill to medium heat. Remove steak from bag; discard bag and marinade.

GRILL steak 13 to 16 min. for medium rare to medium doneness, turning occasionally and brushing with the reserved 1/4 cup orange juice mixture. Cut steak into 6 pieces. Serve with the remaining 1/2 cup orange juice mixture and the broccoli.

EJG Café Zinfandel and EJG Cabernet Sauvignon