Marinated London Broil with Citrus Salsa

Marinated London Broil with Citrus Salsa
¾ cup frozen orange or grapefruit juice concentrate, thawed (**sale** assorted pineapple or orange juice blends 10/$10)
1-2 jalapeno peppers, seeded and finely chopped
1 teaspoon paprika
1 teaspoon black pepper
1 London Broil Steak (**sale** $2.69 lb.)
2 oranges
1 grapefruit (**sale** $0.69/lb.)
¼ cup sliced green onions
2 tablespoons chopped fresh parsley
1 tablespoon lime juice
1 package flour tortillas

For marinade, in a bowl combine juice concentrate, jalapeno peppers, paprika and black pepper. Reserve 2 tablespoons of marinade mixture for salsa later. Add ½ cup water to remaining marinade and pour mixture into a large resealable plastic bag. Score meat by making shallow cuts at 1 inch intervals diagonally in a pattern. Place meat in marinade bag, press out excess air, seal and lay bag in a shallow dish in refrigerator. Marinade in refrigerator for 2 hours or overnight, turning occassionally. For salsa, peel, seed, and chop oranges and grapefruit. In a glass bowl, combine chopped fruit, reserved 2 tablespoons marinade mixture, onions, parsley, lime juice and salt. Stir to coat gently. Cover and chill at least 30 minutes. Remove meat from bag, discarding the marinade. Place meat on a reheated grill over medium heat. Turn meat once, allowing for 12 -14 minutes of cooking – medium rare. Thinly slice meat. Serve with slasa and warmed tortillas.

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