Grilled Cowboy Steaks with Florida Citrus-Roasted Chile Salsa

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

Ready in
45 m
6
Servings
1215
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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. 

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.

Nutritional Facts

Total Fat
91g
100%
Sugar
16g
N/A
Saturated Fat
38g
100%
Cholesterol
278mg
93%
Protein
75g
100%
Carbs
28g
9%
Vitamin A
146µg
16%
Vitamin B12
7µg
100%
Vitamin B6
2mg
100%
Vitamin C
294mg
100%
Vitamin D
0.8µg
0.2%
Vitamin E
3mg
16%
Vitamin K
28µg
34%
Calcium
101mg
10%
Fiber
4g
18%
Folate (food)
97µg
N/A
Folate equivalent (total)
97µg
24%
Iron
9mg
48%
Magnesium
116mg
29%
Monounsaturated
44g
N/A
Niacin (B3)
19mg
93%
Phosphorus
600mg
86%
Polyunsaturated
5g
N/A
Potassium
1636mg
47%
Riboflavin (B2)
1mg
66%
Sodium
1654mg
69%
Thiamin (B1)
0.5mg
35.1%
Trans
5g
N/A
Zinc
17mg
100%

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