Makes about 1-1/3 cups, enough for 1 pound of strip steak, or other beef loin steak.
2/3 cup fresh orange juice
Grated zest of 1 orange
2 tbls. freshly grated ginger root
2 tbls. soy sauce
2 tbls. balsamic vinegar
1 tsp. dry mustard
1 tbl. coarsely grated black pepper
3/4 cup vegetable or peanut oil
1. In small bowl, whisk together orange juice, zest, grated ginger, soy sauce, vinegar, mustard and pepper. Slowly add oil, whisking to blend well. Use immediately to marinate steak before grilling.
2. Place one strip steak in large self-sealing bag, pour marinade over and refrigerate for 6 to 8 hours, or overnight.
3. To grill, remove steak from marinade, pat dry with paper towels and grill over direct heat to desired doneness. Allow steak to rest 5 minutes before slicing thinly to arrange atop salad.