1 to 1 1/2 lb. round steak (1/2-inch thick cut)
sea salt, to taste

MARINADE:

1 cup orange juice
1/2 medium yellow onion
1/4 cup honey
1/2 bunch cilantro
1 tsp. red pepper flakes
1 tbsp. Worcestershire sauce
1 tbsp. soy sauce
cumin and black pepper, to taste

Marinade steak in shallow dish with all ingredients. I suggest at least 6 hours in the refrigerator, if not overnight. Turn steak once after half-time.

In the meantime, prepare the relish (see below).

Preheat your grill to medium/low. Sprinkle steaks on both sides with sea salt and cook about 3 minutes per side for medium steak. Brush with leftover marinade, as needed. This will impart a spicy citrus flavor as expected.

Top with a heaping spoon of the pico relish and dairy sour cream, if desired (I realize this is "Americanized" by using such blasphemy).

Serves 2.

PICO DE GALLO (RELISH):

4 roma tomatoes, seeded and chopped
1/2 bunch cilantro, from above
1/2 yellow onion, from above
juice 1 small lime
1 tbsp. mild olive oil
2 serrano peppers, minced
2 cloves garlic, minced
1 tbsp. apple cider vinegar*
black pepper, to taste
sea salt, to taste

Allow the pico to rest in refrigerator so all the flavors can "mesh".

Enjoy!

Submitted by: Mike's Kitchen