CITRUS SIRLOIN STEAK
The mild citrus flavor of Carol Towey's marinade offers a nice change of pace from usual steak seasonings. "It's easy to prepare the steak the night before, then throw it on the grill before dinner," says the Pasadena, California cook.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a skillet, cook the lemon and orange wedges in oil over medium heat for 10-15 minutes, stirring often. Add garlic; cook and stir 1-2 minutes longer. Place steak in a shallow glass baking dish; pierce meat every inch with a fork. Pour citrus mixture over meat; turn to coat. Cover and refrigerate overnight, turning three or four times., Drain and discard marinade. On a covered grill over medium-hot heat, cook steak for 9-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
GRILLED CITRUS STEAK
We invite someone for dinner almost every weekend, and this recipe has never failed us. It can be prepared in just a few minutes. I like to serve it with vegetables and a salad. -Joan Whyte-Elliott of Fenelon Falls, Ontario
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine the orange marmalade, soy sauce, lemon juice and oil. Pour 1 cup marinade into a shallow dish. Score the surface of the steak with shallow diagonal cuts, making diamond shapes. Add the steak to the marinade and turn to coat; cover and refrigerate for 6-8 hours, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Lightly oil the grill rack. Grill beef, covered, over direct medium-hot heat for 3-4 minutes on each side or until browned. , Place beef over drip pan and grill, covered, over indirect medium heat for 25-30 minutes longer or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with reserved marinade.
Nutrition Facts : Calories 243 calories, Fat 7g fat (2g saturated fat), Cholesterol 96mg cholesterol, Sodium 337mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges
CITRUS STEAKS
Brighten up those cold winter nights with a burst of citrus! Clementines and beef make a delicious pairing in this special dinner for two.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Sprinkle steaks with salt and pepper. In a large nonstick skillet, cook steaks in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Meanwhile, combine the clementines, onion and walnuts; set aside. Remove steaks and keep warm. , Add wine or broth to the skillet, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until liquid is reduced to 2 tablespoons. Spoon over steaks. Serve with clementine mixture and rice if desired.
Nutrition Facts : Calories 311 calories, Fat 14g fat (3g saturated fat), Cholesterol 79mg cholesterol, Sodium 357mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.
CITRUS STEAK MARINADE
This a great steak marinade that has citrus and spice flavoring. The sugar will burn quickly on the grill so be mindful of the time the steak is on the grill.
Provided by Alan
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk pineapple juice, orange juice, sugar, steak sauce, Worcestershire sauce, and ginger together in a bowl until evenly combined.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 55.3 g, Fat 0.5 g, Fiber 0.9 g, Protein 1.6 g, Sodium 316.2 mg, Sugar 43.5 g
CITRUS STEAK SALAD
Toss together this super-satisfying salad for a fast meal that won't weigh you down.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium. Season steaks with salt and pepper; add to skillet. Cook, turning once, until medium-rare, about 8 minutes. Transfer to a cutting board; let rest 5 minutes, then thinly slice crosswise. Set aside.
- Cut oranges to release segments; set aside. Over a medium bowl, squeeze remaining membranes to release 2 tablespoons juice; whisk in oil, honey, and ginger. Season with salt and pepper. Add lettuce, onion, carrots, and orange segments; toss to combine. Top salad with steak.
Nutrition Facts : Calories 508 g, Fat 29 g, Fiber 6 g, Protein 32 g
STEAK WITH CITRUS SALSA
A lime juice marinade really perks up these grilled steaks, and the snappy, light citrus salsa is a super change from the usual heavy steak sauce. I brighten up winter meals by broiling the meat and serving it this way. -Kathleen Smith, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 20
Steps:
- In a shallow dish, combine the first six ingredients; add beef. Cover and refrigerate for 2 hours or overnight, turning occasionally. , Drain and discard marinade. Broil or grill steak, uncovered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Combine salsa ingredients in a bowl. Cut steak across the grain into thin slices. Serve with salsa.
Nutrition Facts : Calories 203 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 719mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
CITRUS CARNE ASADA MARINADE
I have used this recipe for a number of years, and most often marinate enough steak for a few meals. After the marinade time, the steak can be frozen in meal-sized portions for quick meals later. The flavor of this carne asada is much better, and the meat much more tender, than any I have had in Mexican restaurants. If cut in strips, this meat also works very well for fajitas. Serve with tortillas, Mexican rice, and beans.
Provided by judy2304
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time P1DT25m
Yield 8
Number Of Ingredients 17
Steps:
- Combine onion, soy sauce, lime juice, lemon juice, orange juice, cilantro, chili powder, garlic, cumin, oregano, coriander, hot sauce, chipotle pepper, black pepper, and sugar in a 1-gallon plastic zip-top bag. Add steak and seal. Marinate in the refrigerator, turning and massaging meat frequently, for up to 24 hours.
- Heat olive oil in a large frying pan over high heat. Add steak and marinade. Cook steak until medium-rare to medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 to 140 degrees F (54 to 60 degrees C).
Nutrition Facts : Calories 158.3 calories, Carbohydrate 6.8 g, Cholesterol 27.3 mg, Fat 8.1 g, Fiber 1.6 g, Protein 15.2 g, SaturatedFat 2.3 g, Sodium 521.2 mg, Sugar 2.2 g
GRILLED CITRUS STEAK
Make and share this Grilled Citrus Steak recipe from Food.com.
Provided by Brookelynne26
Categories Steak
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl combine all wet ingredients. Pour 1 cup of the marinade into a resealable plastic bag. Add steak and marinate 6-8 hours, turning bag occasoinally.
- Grill steak to desired level of doneness, basting occasionally with the reserved marinade.
SPICY CITRUS SKIRT STEAK
You don't need a meat thermometer to grill a great skirt steak: When cooked over high heat, the inside will be medium rare once the steak is bronzed on the outside. For seasoning, counter the cut's big buttery flavor with something salty, spicy or fresh. In this recipe, the grilled steak rests in a tart sauce of tangerine, soy sauce, ginger and vinegar that is reminiscent of ponzu, with hints of citrusy bitterness similar to the dried tangerine peel used in Sichuan and Hunan cooking. Here, that bittersweet edge comes from charring the fruit and peel. Serve with rice or a grilled green vegetable like Chinese broccoli or asparagus.
Provided by Ali Slagle
Categories dinner, meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
- While the grill is heating, pat the steak dry and cut into 5- to 6-inch pieces with the grain. (This makes it easier to fit on the grill.) Set aside to air-dry while you make the sauce: Squeeze 1 cup of juice from about 6 tangerines into a bowl or rimmed dish large enough to hold the steak after it's grilled. (Set aside the remaining unjuiced halves on a sheet pan.) Add the spent tangerine halves to the juice. Smash the halves with a spoon to release the rind's oils (as if you're muddling a cocktail). To the juice and spent tangerine halves, add the rice vinegar, soy sauce, sambal oelek, ginger and garlic, and season with salt and pepper. Stir to combine.
- When you're ready to grill, add the steak to the sheet pan of unjuiced tangerine halves and lightly coat everything with neutral oil. Season generously with salt. Bring the sheet pan of tangerine halves and steak, sauce, a tightly folded paper towel soaked with oil, and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the steak over direct heat, flipping halfway through, until well browned, 2 to 3 minutes per side. Grill the tangerines over direct heat, flipping halfway through, until blackened, 4 to 5 minutes per side.
- As the steak and tangerine halves finish, add them to the sauce and turn to coat. Squeeze the charred citrus with your tongs to release the juice and the peels into the dish. Let rest for at least 5 minutes and up to 30. Slice the steak against the grain and serve with the sauce. Season to taste with salt, pepper and sambal oelek.
CITRUS BEEF STIR FRY
This is a recipe I created after enjoying a similar dish at a Chinese restaurant. The fresh orange flavor is wonderful.It was published in a Sunset Magazine Kitchen Cabinet several years ago.
Provided by Quail Trails
Categories Meat
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grate peel from one of the oranges.
- Squeeze juice from both oranges into a bowl, add grated peel, sherry, soy sauce, and ginger.
- Slice meat 1/8th inch thick across the grain, place in marinade.
- Let meat marinate at least 5 minutes or cover and chill for 24 hours.
- Remove beef from marinade before cooking and set aside.
- Mix marinade with corn starch.
- Heat wok or heavy frying pat to high heat, add 2 tsp.
- oil.
- Stir fry meat quickly, in several small batches, until lightly browned.
- Add more oil as needed.
- Stir fry celery, sprouts and snow peas until peas are bright green, about 1 minute.
- Add marinade, stir until boiling, mix in meat and remove from heat and serve.
SPICED AND GRILLED STEAKS WITH CITRUS CHUTNEY
The deeply-flavorful spice mix rubbed onto this steak is packed with coriander, coffee, cocoa powder, and brown sugar.
Provided by Dave Muller
Categories Bon Appétit Steak Citrus Spring Grill Kumquat Grapefruit Spice Rub
Yield Serves 8
Number Of Ingredients 18
Steps:
- Make the chutney:
- Bring grapefruit, kumquats, shallot, sugar, salt, and 1/4 cup water to a simmer in a small saucepan over medium-low heat, stirring occasionally and lowering heat if needed, until citrus is soft and liquid is syrupy, 45-60 minutes. Stir in vinegar and let cool. Cover and chill.
- For the steak and assembly:
- Toast coriander seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or mortar and pestle. Mix ground coriander, coffee, salt, brown sugar, cocoa powder, and pepper in a small bowl.
- Prepare a grill for medium-high heat; lightly oil grate. Season steaks generously with rub (you'll have some left over). Grill steaks, turning occasionally, until lightly charred and cooked to desired doneness, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes, then slice against the grain. Serve with citrus chutney.
- Do Ahead
- Chutney can be made 1 week ahead. Keep chilled. Rub can be made 1 day ahead. Store airtight at room temperature.
CITRUS GRILLED SIRLOIN STEAK
Make and share this Citrus Grilled Sirloin Steak recipe from Food.com.
Provided by threeovens
Categories Steak
Time 30m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook the lemon and orange wedges in the oil for about 15 minutes over medium heat, stirring often. Add garlic and cook 1 or 2 minutes.
- Meanwhile, place steak in a shallow baking dish and pierce flesh about every inch with a fork. Pour citrus mixture over steak and marinate in refrigerator overnight, turning 3 or 4 times.
- Drain and discard marinade. Grill meat over medium high heat about 9 to 10 minutes on each side to desired doneness. Rare registers 125 degrees on a meat thermometer.
TRIPLE CITRUS TUNA STEAK
I'm a Floridian and we used to have a restaurant (now closed) near Madeira Beach. The tuna was incredible and this is my take on a special I once tried.
Provided by thedailygourmet
Time 55m
Yield 2
Number Of Ingredients 18
Steps:
- Prepare marinade: Whisk orange juice, lime juice, lemon juice, red onion, habanero pepper, vinegar, garlic, and oregano together in a bowl large enough to hold the tuna steaks.
- Prepare salsa: Combine mango, red onion, cilantro, salt, and pepper in a separate bowl. Set aside.
- Prepare tuna: Sprinkle tuna with salt and pepper. Place in the bowl with the marinade and turn to coat. Marinate for about 30 minutes.
- While tuna is marinating, crush potato chips as fine as possible in a blender. Transfer to a bowl.
- Remove tuna from the marinade and press into the crushed chips until both sides are well coated.
- Heat heavy-bottomed nonstick skillet over medium-high heat. Add butter and heat until butter melts and foam subsides. Add tuna and sear for 2 to 3 minutes on each side. Remove from the skillet.
- To serve, top tuna with chile sauce and serve with jasmine rice and mango salsa.
Nutrition Facts : Calories 913.7 calories, Carbohydrate 101.6 g, Cholesterol 73.2 mg, Fat 44.5 g, Fiber 12.9 g, Protein 36.3 g, SaturatedFat 16.6 g, Sodium 508.9 mg, Sugar 27.2 g
SPICY CITRUS PEPPER STEAK
This Spicy Citrus Pepper Steak is one of the most delicious ways we can think of to prepare a beef flank steak. Try it and see if you agree!
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mix all ingredients except steak in large shallow dish until blended.
- Reserve 1/4 cup dressing mixture. Pour remaining dressing mixture over steak in shallow dish; turn to evenly coat both sides of steak.
- Refrigerate 1 hour to marinate.
- Heat broiler. Remove steak from marinade; discard marinade. Place steak on rack of broiler pan sprayed with cooking spray.
- Broil, 4 inches from heat, 8 min. on each side or until medium doneness (160°F). Serve with reserved dressing mixture.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 22 g
CITRUS FLANK STEAK
A sunny marinade fabulously flavors flank steak. Round out the meal with wild rice and a salad.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Score surface of steak with 1/4-in.-deep diagonal cuts, making diamond shapes. In a large resealable plastic bag, combine the remaining ingredients; add steak. Seal bag and turn to coat; refrigerate for 6-8 hours, turning occasionally. , Drain and discard marinade. Grill steak, covered, over medium heat for 6-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. Thinly slice across the grain.
Nutrition Facts :
CUBAN STEAK WITH GARLIC CITRUS MARINADE AND SALSA RECIPE
Found this online at cdkitchen.com. Posting for ZWT. This sounds like it would make a wonderful steak!!
Provided by diner524
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat grill. Meanwhile, prepare the steaks. Trim any excess fat or connective tissue from them. One at a time, place each steak piece between two sheets of waxed paper; pound with a meat pounder until they are flattened to a thickness of about 1/2".
- Press the garlic cloves through a garlic press and put into a large, shallow dish. Add the orange and lemon juices and the olive oil and stir well. Add the steaks, turning them in the mixture to coat them, and leave them in the dish at room temperature.
- To prepare the Orange-Onion Salsa: Segment the oranges. Using a sharp knife, first cut off the peel at the top and bottom of each orange, cutting thickly enough to remove the outer membrane of the orange segments as well. Then stand each orange on a cut end and cut off the peel in strips in the same way.
- Holding the peeled orange over a bowl to catch the juices, free each segment by cutting between it and the membranes on either side; cut the freed segment crosswise in half; let the halves drop into the bowl. Add the sliced onion and cilantro and toss well, seasoning with salt and pepper to taste.
- Carefully oil the grill rack. Remove the steaks from their marinade, pat them dry, and season them with salt and pepper to taste. Place the steaks on the rack and cook, turning once, until done to your liking, 12-15 minutes total for medium.
- Serve the steaks, passing around the Orange-Onion Salsa for guests to spoon alongside the meat.
GINGER CITRUS STEAK STIR FRY
A colourful stir fry is the perfect quick and healthy meal. A lot of seasoning and spices aren't necessary when you include high quality 100% Canadian AAA Angus beef from Walmart. Its exceptional texture and flavour make the steak the main attraction amongst delicious fresh vegetables and citrus.
Provided by Mary Jenny
Categories Steak
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a wok or large skillet pan, sauté steak in sesame oil for 2 minute Add peppers, corn kernels, ginger and garlic.
- Cook together for 5 min, then squeeze in juice of one lime (or to taste) and soy sauce.
- Prepare rice as per package instructions, divide among four bowls. Top with stir fry and garnish with chopped scallions and sesame seeds.
Nutrition Facts : Calories 519.6, Fat 10.4, SaturatedFat 1.6, Sodium 1023.3, Carbohydrate 96.2, Fiber 5.9, Sugar 4.5, Protein 12.1
CITRUS PEPPER STEAK
A 30-minute marinade gives this pepper steak its citrusy zing. Serve with steamed broccoli florets, and prepare to add this recipe to your menu rotation!
Provided by My Food and Family
Categories Peppers
Time 1h
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Place orange juice, steak sauce and chile in blender container; cover. Blend until smooth. Pour into small saucepan. Bring just to boil. Remove from heat. Remove 1/4 cup of the orange juice mixture for brushing onto steak as it cooks; reserve 1/2 cup of the remaining orange juice mixture for serving with the cooked steak. Store in separate containers. Pour remaining orange juice mixture over steak in resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 min. to marinate.
- Preheat grill to medium heat. Remove steak from bag; discard bag and marinade.
- Grill steak 15 min. for medium doneness, turning occasionally and brushing with the reserved 1/4 cup orange juice mixture. Cut steak into six pieces. Serve with the remaining 1/2 cup orange juice mixture and the broccoli.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
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