- 2 Cups 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 Cups orange segments, seeded
- 1/2 Cup grapefruit segments, seeded
- 1 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
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.