Grilled Cowboy Steaks with Florida Citrus-Roasted Chile Salsa

Grilled Cowboy Steaks with Florida Citrus-Roasted Chile Salsa
Staff Writer

Florida Department of Citrus

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. 

6
Servings
134
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Cups  orange juice
  • 1  Tablespoon  Worcestershire sauce
  • 1  Tablespoon  chili powder
  • red bell peppers
  • yellow bell peppers
  • Anaheim chiles
  • poblano chiles
  • 3/4  Cups  orange segments, seeded
  • 1/2  Cup  grapefruit segments, seeded
  • red onion, chopped
  • 1/2  Cup  cilantro, chopped
  • 3  Tablespoons  lime juice
  • 3  Tablespoons  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. 

Nutritional Facts

Total Fat
8g
11%
Sugar
11g
12%
Saturated Fat
1g
4%
Carbohydrate, by difference
16g
12%
Protein
1g
2%
Vitamin A, RAE
57µg
8%
Vitamin C, total ascorbic acid
48mg
64%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
140mg
14%
Choline, total
8mg
2%
Fiber, total dietary
2g
8%
Folate, total
20µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
15mg
5%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
54mg
8%
Selenium, Se
1µg
2%
Sodium, Na
109mg
7%
Vitamin D (D2 + D3)
1µg
7%
Water
119g
4%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.