Steaks with Citrus Salsa 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.

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

Click here to visit Heather’s Florida Kitchen.

 

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