Steaks with Citrus Salsa from the Florida Department of Citrus is my Morning Mix recipe of the week. This dish is Florida agriculture on a plate. Oranges, grapefruit, fresh peppers, and cilantro combine with beef to create a wonderful weekend meal. Use the leftovers for quick fajitas or taco fixings. Look for more recipes curated exclusively for WOMX Mix 105.1 at the station’s website.
Steaks with Citrus Salsa
Yield: 6 servings
2 cups fresh orange juice
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
6 (12 to 16-ounce) bone-in rib-eye steaks
2 red bell peppers
2 yellow bell peppers
4 Anaheim chilies
2 poblano chilies
3/4 cup orange segments, seeded
1/2 cup grapefruit segments, seeded
1 red onion, chopped
1/2 cup freshly chopped cilantro
3 tablespoons fresh lime juice
3 tablespoons olive oil
1 teaspoon fresh orange zest
Coarse salt and freshly ground pepper to taste
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 30 minutes to 3 hours.
2. Preheat the grill to medium-high and place the red and yellow peppers and Anaheim and poblano chilies on the grill, grilling until charred on all sides. Remove the peppers and chilies to a bowl and cover with plastic wrap for 5 minutes. Remove the charred skin and all seeds from the pepper and chilies and then coarsely chop.
3. In a bowl, combine the chopped pepper, chilies, orange segments, grapefruit segments, onion, cilantro, lime juice, olive oil, and orange zest. Mix well to create a salsa; 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.
SOURCE: Adapted from The Florida Department of Citrus