Instructions: To warm tortillas, stack them and wrap in foil. Heat in a 350 degree oven for 10 minutes.

For marinade-
In a small bowl combine thawed orange or grapefruit juice concentrate, finely chopped jalapeuo pepper, black pepper and paprika. Reserve 2 tablespoons of the mixture of salsa. Add the water to remaining mixture. Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat on second side. 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.

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. Cover and chill at least 30 minutes to blend flavors.

Remove meat from bag. Discard marinade. Place meat on the grill rack of an uncovered grill. Grill directly over medium coals, turning once, allowing 12 to 14 minutes for medium-rare.

Thinly slice meat. If desired, garnish with jalapeuos and grapefruit slices.

To Broil-
Place steak on the unheated rack of a broiler pan. Broil 3 inches from heat for 6 minutes. Turn and broil 7 to 8 minutes more for medium-rare.

Yield: 6 servings

Serving Ideas : Serve with salsa and warmed tortillas.

NOTES : Keep a touch of Florida sunshine on hand in your refrigerator for nutritious snacks and easy garnishes. Store Florida Citrus Fruit, including Grapefruit, Oranges, Tangerines, Temple Oranges and Tangelos, in the crisper section for up to three weeks.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.