Ingredients

  • 4 beef shoulder center steaks (ranch steak), cut 1 inch thick (about 8 ounces each)
  • Black pepper
  • Salt
  • Orange segments (optional)
  • Mojo
    • 1 large orange
    • 3 cups bottled fresh-squeezed orange juice
    • ¼ cup fresh lime juice
    • ½ small red onion, finely chopped
    • 1 small jalapeño pepper, finely chopped
    • 4 cloves garlic, finely chopped
    • 1 teaspoon cumin seeds
    • Salt and black pepper

Directions

1. To prepare Citrus-Jalapeño Mojo, grate 1 tablespoon peel from orange. Reserve orange for garnish, if desired. Combine peel, orange juice, lime juice, onion, jalapeno pepper, garlic and cumin seeds in large saucepan; bring to a boil. Boil 15 to 20 minutes or until sauce is reduced to about 1-1/2 cups. Strain and discard solids. Season sauce with salt and black pepper, as desired. Set aside.

2. Meanwhile season beef steaks with black pepper, as desired. Place on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes for medium rare to medium doneness, turning once.

3. Carve steaks into thin slices. Season with salt, as desired. Drizzle with some citrus-jalapeño mojo. Garnish with orange segments, if desired. Serve with remaining mojo.

Notes
Lillian Julow, FL

Cook's Tip:
Four beef tenderloin steaks, cut 1 inch thick (about 6 ounce each) or boneless top loin steaks, cut 3/4 inch thick (about 8 ounces each) may be substituted. Grill tenderloin steaks, uncovered, 13 to 15 minutes (top loin steaks, uncovered, 10 to 12 minutes) for medium rare to medium doneness, tuning occasionally.

Categories
Beef
Keywords
Grilled Beef