Ranch Steaks with Citrus-Jalapeno Mojo
Total Recipe Time: 40 minutes
Makes 4 servings
Ingredients4 beef Ranch Steaks, cut 1 inch thick (about 8 ounces each)Black pepperSaltCitrus-Jalapeño Mojo:3 cups bottled fresh-squeezed orange juice1/4 cup fresh lime juice1/2 small red onion, finely chopped1 small jalapeño pepper, finely chopped1 tablespoon freshly grated orange peel4 cloves garlic, finely chopped1 teaspoon cumin seedsSalt and pepper
- To prepare Citrus-Jalapeño Mojo, combine all mojo ingredients except salt and pepper 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.
- Meanwhile, season beef steaks with black pepper, as desired. Place on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Carve steaks into thin slices. Season with salt, as desired. Drizzle with some Citrus-Jalapeño Mojo. Serve with remaining mojo.
Cook'sTipFour beef Tenderloin Steaks, cut 1 inch thick (about 6 ounce each) or Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each) may be substituted for Ranch Steaks. Grill Tenderloin Steaks on charcoal grill, 10 to 14 minutes (on gas grill, 11 to 15 minutes); grill Strip Steaks on charcoal grill, 7 to 10 minutes (on gas grill, times remain the same) for medium rare to medium doneness, turning occasionally.
Nutrition information per serving, using Ranch Steak: 393 calories; 11 g fat (4 g saturated fat; 6 g monounsaturated fat); 114 mg cholesterol; 13 mg sodium; 23 g carbohydrate; 0.9 g fiber; 47 g protein; 6.9 mg niacin; 0.6 mg vitamin B6; 5.2 mcg vitamin B12; 6.3 mg iron; 51.8 mcg selenium; 11.1 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.Nutrition information per serving, using Tenderloin Steak: 440 calories; 15 g fat (6 g saturated fat; 6 g monounsaturated fat); 134 mg cholesterol; 106 mg sodium; 23 g carbohydrate; 0.9 g fiber; 51 g protein; 15.0 mg niacin; 1.2 mg vitamin B6; 2.8 mcg vitamin B12; 4.0 mg iron; 58.1 mcg selenium; 9.3 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.