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1
For marinade, in a small bowl combine thawed orange or grapefruit juice concentrate, finely chopped jalapeno pepper, black pepper and paprika. Reserve 2 tablespoons of the mixture of salsa.
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2
Add the water to remaining mixture.
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3
Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on second side.
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4
Place in a plastic bag set in a shallow dish. Pour marinade over steak; close bag. Marinate in the refrigerator 2 to 24 hours; turn bag occasionally.
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5
For salsa, in a nonmetallic bowl stir together the 2 tablespoons juice concentrate mixture, the onions, parsley, lime juice and salt. Add chopped oranges and grapefruit; stir gently.
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6
Cover and chill at least 30 minutes to blend flavors.
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7
Remove meat from bag. Discard marinade. Place meat on the grill rack of an uncovered grill.
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8
Grill directly over medium coals, turning once, allowing 12 to 14 minutes for medium-rare.
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9
Thinly slice meat. If desired, garnish with jalapenos and grapefruit slices. Serve with salsa and warmed tortillas.
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10
To Broil: Place steak on the unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes.
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11
To warm tortillas, stack them and wrap in foil. Heat in a 350 degree oven for 10 minutes.
