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Tangy Citrus Steaks
Recipes
Tangy Citrus Steaks
4 servings
1 hour, 15 minutes total (Active 15 minutes)

Ingredients

  • ½-inch piece fresh ginger
  • ¼ cup orange juice
  • 1 tablespoon honey
  • 1 tablespoon sherry vinegar
  • ½ teaspoon kosher salt
  • 2 tablespoons jalapeño hot sauce
  • 2 (1-inch-thick) boneless grilling steaks (such as New York strip, ribeye, or sirloin; about 1 ½ lb)
  • Large zip-top bag

Steps

    1. Grate ginger (1 teaspoon); combine ginger, orange juice, honey, vinegar, salt, and hot sauce. Whisk mixture until well blended. Trim any extra fat from edges of steaks, then cut each lengthwise into 3 equal pieces; place in bag (wash hands). Pour orange juice mixture over steaks and seal bag; chill 1 hour (or overnight) to marinate, turning occasionally.
    2. Preheat grill (or grill pan) on medium-high. Remove steaks from bag (discard marinade); grill 3–5 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time. Cut diagonally into ½-inch-thick slices. Serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 330, Total Fat 17g, Sat Fat 7g, Trans Fat 1g, Chol 120mg, Sodium 150mg, Total Carb 1g, Fiber 0g, Total Sugar 1g, (Incl. 1g Added Sugars), Protein 39g, Vitamin D 0%, Calc 2%, Iron 30%, Potassium 10%