Grilled Citrus Steak Recipes

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.

Steps:

• Preheat a grill to medium-high.
• Combine the lemons, limes and oranges in a medium bowl and toss with 1/4 cup of the sugar to coat. Sprinkle with a generous pinch of salt.
• Place the fruit, cut-side down, on the grill; cook until dark brown grill marks appear, 5 to 8 minutes. Remove to a plate and let cool. Cut 2 lemon halves into slices and set aside for garnish.
• Combine the remaining 1 1/2 cups sugar with 2 cups water in a saucepot over medium heat. Cook until the sugar is fully melted, about 5 minutes. Let cool completely.
• Pour the sugar syrup into a pitcher and add the basil leaves. Juice the grilled citrus through a strainer into the pitcher. Add vodka to taste, if using. Stir, add ice, and garnish with the reserved lemon slices. Serve cold.

Steps:

• In a small bowl, whisk together the mayonnaise, garlic, zests, thyme, paprika, honey and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.
• Put the potatoes in a pot of cold water, add 2 tablespoons of salt and cook over medium heat until the potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.
• Heat the grill to medium. Brush the potatoes with the oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving platter or bowl and serve with the mayonnaise.

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.

Steps:

• In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes.
• Preheat an outdoor grill for medium-high heat.
• Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.

Steps:

• Whisk pineapple juice, orange juice, sugar, steak sauce, Worcestershire sauce, and ginger together in a bowl until evenly combined.

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.

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.

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.

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.

Steps:

• Mix 2 tablespoons Dijon mustard, 1 tablespoon chopped garlic, and 1 teaspoon crushed red pepper flakes in a small bowl. Season one 1-pound 1 1/4"-thick strip steak with 1 teaspoon kosher salt. Coat with Dijon mustard mixture. Cover and chill for 4 hours. Let stand at room temperature for 1 hour. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Grill steak, about 7 minutes per side for medium-rare. Finish with a squeeze of fresh lemon juice.