Grilled Cowboy Steaks With Florida Citrus-Roasted Chile Salsa

Name: Grilled Cowboy Steaks With Florida Citrus-Roasted Chile Salsa
Ingredients: 2 cup orange juice; 1 tablespoon worcestershire sauce; 1 tablespoon chili powder; 2 red bell peppers; 2 yellow bell peppers; 4 anaheim chiles; 2 poblano chiles; 3/4 cup orange segments, seeded; 1/2 cup grapefruit segments, seeded; 1 red onion, chopped; 1/2 cup cilantro, chopped; 3 tablespoon lime juice; 3 tablespoon olive oil; 1 teaspoon orange zest, chopped; six 12 to 16-ounce bone-in rib-eye steaks; salt and pepper, to taste

The Florida Department of Citrus|June 17, 2013 3:09 pm EST

4 (1 ratings)

Print

This steak recipe uses orange juice to give it a light and refreshing flavor for summer, and the roasted chile salsa adds a hint of heat.

Servings

6

Ingredients

2 cup orange juice
1 tablespoon worcestershire sauce
1 tablespoon chili powder
2 red bell peppers
2 yellow bell peppers
4 anaheim chiles
2 poblano chiles
3/4 cup orange segments, seeded
1/2 cup grapefruit segments, seeded
1 red onion, chopped
1/2 cup cilantro, chopped
3 tablespoon lime juice
3 tablespoon olive oil
1 teaspoon orange zest, chopped
six 12 to 16-ounce bone-in rib-eye steaks
salt and pepper, to taste

Directions

Combine the orange juice, Worcestershire sauce, and chili powder in a bowl. Place the steaks in a baking dish, then pour the orange juice mixture over the steaks and marinate in the refrigerator for between 30 minutes and 3 hours.
Preheat the grill to medium-high heat and place the red and yellow peppers and Anaheim and poblano chiles on the grill, grilling until charred on all sides. Remove the peppers and chiles to a bowl and cover it with plastic wrap for 5 minutes. Remove the charred skin and all seeds from the pepper and chiles and then coarsely chop them.
In a bowl, combine the chopped pepper, chiles, orange segments, grapefruit segments, onion, cilantro, lime juice, olive oil, and orange zest, and mix well to create salsa, then set aside.
Season the rib-eye steaks with salt and pepper to taste. Grill the steaks over high heat to desired doneness. Remove the steaks from the grill and let them stand for 3 to 4 minutes. Serve the steaks with the salsa on top.