Grilled Cowboy Steaks With Florida Citrus-Roasted Chile Salsa
Prep Time:
Cook Time:
Servings:
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
  1. 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.
  2. 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.
  3. 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.
  4. 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.