RANCH STEAKS WITH CITRUS-JALAPEÑO MOJO
Lillian Julow, FL
Total preparation and cooking time: 40 minutes · Makes 4 servings.

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.

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.

For recipe images, please contact Megan Severs at 312.228.6824 or via e-mail at megan.severs@ketchum.com.

When using this recipe, please credit with: © Cattlemen's Beef Board and National Cattlemen's Beef Association or Courtesy Cattlemen's Beef Board and National Cattlemen's Beef Association.