Years ago, when Oklahoma City’s Stage Center was still standing, I served on the play selection committee for a theatre in residence there. We came across a play called Blood Orange, by David Weiner. The story revolves around a few teenagers and their mothers living at the end of a cul-de-sac in Orange County, California. The play is spastic, jumping from vignette to vignette, but essentially explores the angst of youth and the circular nature of living an ungrateful life.
I was a big proponent of producing the play because the set was just a car. The theatre space we performed in was arena style, with the audience looming on all four sides over a sunken rectangular stage. What a great experience it would have been, I thought, for the characters to slip in, out and around this car, while the audience watched from above. One of the main characters, Clinton, frequently slides underneath the car to work on the engine, and I envisioned all sorts of choreography with a mechanic’s creeper, popping out from underneath the car’s frame just after lights up.
My favorite character in the script is Ray-Ray, a tough-yet-sensitive adolescent who delivers dark, brooding monologues throughout the play.
Ray-Ray’s Blood Orange Top Sirloin Steak
- 1 blood orange
- 1 tablespoon olive oil
- 1 minced garlic clove
- 1 tablespoon red wine vinegar
- 1 tablespoon Bragg Liquid Aminos
- 1 teaspoon dijon mustard
- ½ teaspoon ground black pepper
- 2 top sirloin steaks, up to a half pound each
- 1 tablespoon olive oil, to coat grill pan, if desired
Cut the blood orange in half, and squeeze the juice into a quart-sized glass bowl. Really squeeze, getting as much juice as possible, then check the bowl and remove any seeds that might have dropped in. Stir in olive oil, minced garlic, red wine vinegar, liquid aminos, dijon mustard, and black pepper. Place defrosted steaks into a freezer bag, and pour in the liquid mixture. Seal the bag and place in the refrigerator for about two hours to marinate the steaks. Grill over medium-high heat, about 2 minutes per side, or until you reach the desired level of doneness.