Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    boneless beef blade steaks*
   2      large         red bell peppers -- quartered
                        zest from 2 navel oranges
   1      cup           fresh orange juice
     1/3  cup           vegetable oil
   2                    garlic cloves
   1      tablespoon    soy sauce
   1      teaspoon      dried hot red pepper flakes
   1      tablespoon    cider vinegar
     1/2  teaspoon      salt

Preparation:

* 1-inch thick Pierce all the steaks on both sides with a fork. In a large shallow dish arrange the blade steaks in one layer and add the bell peppers. In a blender, blend together the orange zest, the orange juice, the oil, the garlic, the soy sauce, the red pepper flakes, the vinegar, and the salt until the marinade is smooth. Pour the marinade over the steaks and peppers, coating them thoroughly, and let the mixture marinate, covered and chilled, overnight. Grill the steaks and the peppers, the marinade discarded, on an oiled rack set 5 to 6 inches over glowing coals for 8 minutes on each side for medium-rare steaks, transfer them to a platter, and let the steaks stand for 5 minutes.